In limbo

What is that adage about "the best-laid plans?"


From typewriters to Twitter

I know that this shouldn’t be the case, but I can’t help but be amazed at how much technology has affected society in the last 30 years.

I have been a reluctant participant in much of the technology that has been developed and refined over the last 10 to 15 years. I’ve been convinced that we rely too much on technology, and incidents such as the stock market glitch of last week that helped to send the Dow Jones Industrial Average plummeting for a time tend to reinforce that opinion in my mind.

I read an article last week in the Wall Street Journal that brought back memories of features I’ve written over the years on prison foodservice.

On Tuesday, FoodService Director takes to the airwaves—specifically, community access television in Anne Arundel County, Maryland. I’ve agreed to be interviewed by Foodservice Supervisor Jodi Risse on a local program called Food 4 Thought.

How powerful has the world of Facebook and Twitter become? Strong enough, apparently, to create controversy where none exists.

One of the hottest topics in foodservice has become the issue of social networking and its potential value to the industry.

E-training is a convenient way to teach employees new programs and to review safety procedures. If technology is the way of the future, then it would follow that online or other computer-based traini...

Q&A with MaryKay Skrypec, SVP of innovation and quality, U.S. Foodservice.

A growing number of noncommercial foodservice operators are participating in LEED certification. Operators speak about how others can join the movement.

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