On the road again
Conference season has hit its stride, and the frequent flyer miles are piling up. ASHFSA, NACUFS, HFM, SFM and more are on my agenda, but none of them are as fascinating as the week I just spent at the University of Massachusetts.
2009 Environmental Survey: Paler shade of green
We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?
Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.