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The Wonderful World of Cheese

 By Willie Kiernan on Feb. 18, 2011

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

Operations

FSD’s 2010 Catering Survey

 Feb. 18, 2011

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

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Expanding the Asian Empire

By Susan Holaday on Feb. 18, 2011

Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level where one needs to be a bit more specific such as east, south

People

Gary Coyle: Charging Ahead

By Lindsey Ramsey on Feb. 17, 2011

Gary Coyle is a man with time on his hands, courtesy of a 70-minute commute to his job as director of dining services at 17,700-student Washington State University. During that daily drive to Pullman from his home in Spokane, Coyle says, his mind reels wi

People

Adam Lewis

Jan. 20, 2011

Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise. He has successfully trained approximately 30 new waitstaff into a complicated environment. Lewis is highly organized and has created efficie

Operations

2010 Compensation Study

Jan. 20, 2011

Average salaries grew in 2009, but women had a higher percentage of salary change during the past year, according to FSD's 2010 Compensation Study.

People

Bethany Landon

Jan. 20, 2011

Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run our $13 million newly renovated dining facility, Seasons Marketplace. She currently o

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Full-Time Commitment

By Bonnie Brewer Cavanaugh on Jan. 20, 2011

The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier ingredients, those culled from local and sustainable sources, and

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Beans are Big Again

By Willie Kiernan on Jan. 13, 2011

With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in today’s health-conscious marketplace.

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Crazy for Kiwi

Dec. 21, 2010

We hosted a kiwi promotion called Kiweek. We offered 11 kiwifruit dishes at each meal, including smoothies, parfaits, gazpacho and shrimp tempura. We also set up sampling stations and handed out nutrition information, kiwifruit halves and kiwifruit tattoo

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