No such thing as a free lunch (on a plane)
June has been an extremely busy travel month for me. As I write this I am sitting in the Minneapolis Airport with Stu Orefice, dining services director at Princeton University, on our way home from a very successful College & University Summit that FSD staged in Austin, Minn., with the folks of Hormel Foodservice. I’ll be reporting more on this summit in the days ahead.
2009 Environmental Survey: Paler shade of green
We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?
Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.