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The latest foodservice management practices, food-safety news and more.
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Fat Replacers

High-fat diets are associated with an increased incidence of obesity, heart disease, hypertension, cancer, diabetes and gallbladder disease. So government agencies and health professionals recommend reduced intake of total fat (30% or less of total calories) and saturated fat (10% or less of total calories).

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Baltimore schools embrace universal free breakfast

Forty schools in the Baltimore, MD, City School District are now serving universal free breakfast, following test programs that improved participation from 18% to 85% in three locations.

A new vegetarian station opened in the cafeteria at Simi Valley Hosp., CA, this fall as part of a commitment to whole mind and body wellness under the Adventist Health Center system. "Many p...

Seaton realizes that one of the biggest problems schools face today is tremendous growth. Therefore, the f/s provider is required to pass more and more people through the servery in a short period of time.

While some Federal health officials in Washington continue to warn against the risks posed by foods with high levels of fat, sodium or cholesterol, others are sounding the alert about new dangers associated with some of the most nutritionally elite foods.

Recently, health departments in Ohio and neighboring Kentucky issued an "ice tea alert" regarding the high degree of contamination they found in iced tea sampled for study in more than 20 fast food lo...

As v.p. of strategy and marketing, Steve Brady's role is to facilitate communication among the many (and varied) divisions of the company.

A brownie is not just a brownie anymore, if you ask Kevin Martin, food buyer for Smith College at Northampton, MA. Nowadays customers want them different flavors, with toppings, or as part of ot...

Most kids love deli sandwiches—especially when they can choose what goes into them. Today, the top-scoring ingredient for sandwiches is white-meat turkey, according to school fads around the country.

When we had guests leaving our hotel in awful weather to get a meal, we knew we had a problem," says Amadeo Zarzosa, dir. of ITT Sheraton culinary services, North America Div.