Hospitals & Long-term Care

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Brunch appeal

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

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Soup: For all seasons

No matter the weather, fresh, flavorful soups and stews are menu staples.

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

Snapshots of all the recipes from the February 2015 issue featuring salads.

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

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