2011 Portability Study: More operators than ever offer grab-and-go
According to FoodService Director's 2011 Portability Study, more operators are offering portable meal items than in previous years. In addition, an average of 22% of all foodservice revenue comes from these grab-and-go items.
30 Under 30 redux
Last fall, we took at a chance at FoodService Director in coming up with a new feature for 2011. Called “30 Under 30,” it was created to shine the spotlight on those younger employees who are considered by their bosses to be future stars in the foodservice industry.
For those of you who, like me, believed that polystyrene recycling was virtually dead in non-commercial foodservice, apparently it still has a pulse. I received a press release late Wednesday afternoon from Dart Container Corp. announcing that the campus dining program at Penn State University is working with Dart to recycle polystyrene.
Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.