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Hospitals & Long-term Care

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A twist on the French press

 May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

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Introduce an international salad theme

 May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

Menu

Seafood challenges to tackle this spring

By Jill Failla on May 09, 2017

Operators reveal how they’re hooking their diners with fish.

Operations

The James Beard Foundation Blended Burger Project™ contest

By FSD Staff on Apr. 25, 2017

FoodService Director and the James Beard Foundation invite you to join the Blended Burger Project™, a movement that strives to make burgers better.

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Blowtorch as wine bottle opener

Apr. 14, 2017

There's more than one way to open a bottle of wine. When a corkscrew is nowhere to be found, Chef David Brue reaches for his butane torch.

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Consequences for last-minute call-offs

Apr. 14, 2017

Lee's Summit R-7 School District's employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked.

Operations

In search of the foodservice sweet spot

By Dana Moran on Apr. 14, 2017

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

Operations

Challenges of opening an on-site bakery

By Kelsey Squire on Apr. 14, 2017

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.

Workforce

Reduce performance review anxiety

By Alaina Lancaster on Apr. 14, 2017

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a suvey.

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Build kitchen skills with weekly assignments

Apr. 14, 2017

Every week, Acadia's cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone.

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