Operations

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

Contract Accounts Outpace Self-Ops in Foodsvc Sales

Total foodservice sales volume at 50 contract-managed college and university foodservice operations increased 14% last school year, rising from $380.6 million to more than $433 million.

Operations

Industry Census

Brown Univ. (Providence, RI) has introduced organic pasta products to accommodate continued requests from students, especially vegetarians.

Claims by the Physicians Committee for Responsible Medicine (PCRM) that school meals are partly to blame for child obesity have irked the U.S. Dept. of Agriculture (USDA), the Food Research and Action Center (FRAC) and various commodity organizations, according to the Associated Press.

Touch-screen kiosks are improving traffic flow and boosting sales at the Univ. of Tampa's Spartan Club—to the tune of 1,000 orders per day (20% more) and weekly sales exceeding $3,000.

Let's be frank: talking to employees about their personal hygiene is a pretty ticklish assignment. But it's got to be done. Those f/s operators and managers who put it off or skip it altogether beca...

Veal as a menu choice conjures up images of classic dishes such as Veal Piccata, Veal Oscar, Veal Cordon Bleu and the odd-sounding Osso Buco. And with a variety of cuts available, at a range of prices, many of today's chefs are finding veal still brings versatility, value and a touch of class to their menus.

Veal is a nutritious and nutrient-rich meat that is produced from the male offspring of dairy cows.

A California assemblyman plans to introduce legislation this month that would urge the state's public schools to offer daily vegetarian/vegan lunch options.

The term "Syndrome X" was coined in 1988 by Gerald Reaven, MD, a researcher at Stanford University School of Medicine. Millions of people could have Syndrome X, but are unaware of this "silent killer." A medical check-up including blood work is required for diagnosis.

Congressional supporters of legislation to raise the national minimum wage rate wasted no time at the turn of the new year introducing a new plan that is certain to draw opposition from foodservice industry leaders.

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