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A Sea Full of Healthy Options

 By Susan Holaday on Jul. 15, 2011

With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic ethnic cuisine. Though loosely defined, this cuisine features foods

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For: Jose Garces

 Jul. 11, 2011

Jose Garces is the owner and executive chef for the nine restaurants that make up the Garces Restaurant Group, and he is the latest winner of the Next Iron Chef competition on The Food Network’s "Iron Chef America." Garces will be one of t

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Matthew Vasquez

Jun. 23, 2011

Matthew Vasquez is a superb team player. He is always available when you need him to assist the team or region. He has the client relationship building and operational knowledge and knows how to balance the client needs with the company needs, says R.T. W

Operations

NPD Report: Consumers looking for quality healthy options, won’t pay more for healthy items

Jun. 15, 2011

According to a new NPD Report entitled “Consumers Define Healthy Eating When They Go Out To Eat,” consumers are finally recognizing the industry’s efforts to promote healthy eating, but they aren’t willing to pay more for healthy options.

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What's Hot is Cool

By Susan Holaday on May 24, 2011

From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing repertoire of soups that bring refreshment in hot weather.

Operations

Garden Party

By Paul King on May 24, 2011

Gardens are springing up all over the world of Parkhurst Dining Services, and the foodservice management firm is keeping its sustainability coordinator busy fielding all manner of requests dealing with environmental topics.

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Confessions of Jenny Bucci

May 24, 2011

Jenny Bucci, general manager for Metz Culinary Management at Erie Insurance, Erie, Pa., wants to sing, can’t say no to veal chops and thinks value meals are overrated.

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On becoming 100% compostable, for Terry Geracia

May 16, 2011

Earth Day brought special meaning at Pittsburgh-based Medrad. It meant the completion of a major initiative that implemented composting of pre- and post-consumer food waste and biodegradable serviceware throughout the company’s four Pittsburgh-area

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Christina LeMin

Apr. 20, 2011

Christina LeMin, senior marketing specialist for Government Services, boosted sales during the recession by bringing a creative and innovative approach, such as implementing a “candy” store with sweet, salty, energy and healthy snacks. She als

Operations

Steve Sweeney: Owning It

Apr. 18, 2011

At a Glance: Steve Sweeney •President and CEO •Chartwells, Rye Brook, N.Y. •Years in foodservice: 35 •Years at Compass Group: 30 •Meals per day: 3,484,000 •An...

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