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B&I

Steal This Idea

Devein shrimp in a snap

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

Steal This Idea

Open up spaces to create flexibility

Fox Run Orchard Park is knocking down a wall in its bar, which will create a more inviting atmosphere and allow it to host a coffee and dessert bar on off nights.

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

Here's how school dining halls are rethinking protein.

Competition for share of stomach is stepping up.

Dartmouth College is going paperless with our menus and reporting, meaning no more heavy books. The college installed 10 touchscreen monitors in various locations

Chesapeake Public Schools created a competitive recipe contest between schools in the district using pantry items and new ingredients.

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

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

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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