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How Cura chefs are reimagining pureed foods for special diets

 By Tara Fitzpatrick on Jul. 10, 2024

For residents and patients with dysphagia, purees are the main form of treatment. Food items that didn’t seem puree-able have now become part of the menu, thanks to the advances being made with Cura’s Puree Creations.

Workforce

It takes a village: How Madison Metropolitan Schools was able to successfully pilot scratch-made meals

By Benita Gingerella on Mar. 27, 2024

Staff training and partnering with school leaders was essential to making the program’s launch go smoothly.

Workforce

Training talk: Which foodservice training tactics should stay and which should go?

By Tara Fitzpatrick on Mar. 26, 2024

Some old-school training tactics are stale and need to go. Others are tried and true and should stay. Morrison Healthcare’s Chef Thomas Sewell gives us his take on why you shouldn’t automatically get rid of every old-school training rule, and why you don’t have to jump on board with every new one, either.

Workforce

New in-house training program gives Vacaville USD nutrition team a chance to grow their skills

By Benita Gingerella on Feb. 09, 2024

Chef and Assistant Nutrition Director Richie Wilim drew on his restaurant background to create the course, which will instruct participants on how to master skills like menu planning and mise en place.

Workforce

University of Tulsa dining team worked with The Ritz-Carlton Leadership Center to benchmark best practices

By Patricia Cobe on Jun. 13, 2023

The program focuses on customer engagement, elevating service and nurturing organizational culture.

Menu

UMass Dining teams up with suppliers to debut plant-based incubator program

By Kelsey Squire on Feb. 06, 2023

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

Workforce

Can servers be required to deep clean the kitchen?

By Jonathan Deutsch, Ph.D. on Feb. 03, 2023

Many foodservice operations have a weekly all-hands deep clean, at least in the back of house, a practice our Advice Guy highly recommends.

Operations

SAGE Dining offers training to foodservice vendors in Baltimore market

By Benita Gingerella on Jan. 06, 2023

The program covered topics such as menu creation, food purchasing, and pricing and portioning items.

Operations

Winning with food allergies as a foodservice operator

Sponsored content from our partner AllerCheck on Oct. 28, 2022

Going away to college is an exciting time for any student, but for those living with a food allergy it can also be intimidating.

Workforce

How community colleges are training the next generation of culinary talent

By Amanda Baltazar on May 04, 2022

Culinary programs across the country have revamped for the post-pandemic era, and those at community colleges are no exception.

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