Operations

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

X-ray assurance

Standing up to be counted, Paradise Tomato Kitchens, supplier of tomato-based sauces for several of the country's leading restaurant chains including six of the top 15 pizza chains, is reportedly the first in its field to employ an x-ray system that detects harmful particles that may have entered products during the manufacturing process.

Operations

Cooking shellfish

Raw shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam one pound of medium size shrimp in the shell.

Palo Alto CA–based Bon Appetit Management Co. has made its reputation creating one-of-a-kind dining facilities for its clients in the corporate, college/university and specialty sectors.

Savvy fsds are taking advantage of promotional pinch-hitters.

There is no cure. A balanced diet, exercise, medications, hot and cold packs, and surgery may relieve pain, swelling and stiffness and improve mobility. No single treatment works for everyone or for all types of arthritis.

Operators seeking tasty, economical, highly nutritious, heart-healthy and easy-to-prepare dishes need look no farther than the multitude of those featuring beans. What's more, beans are an extremely popular component of innumerable ethnic dishes, whether highly or subtly seasoned.

SHRIMP RECIPES FROM FISHERY Fishery Products Intl., Inc., has created a free pocket-size recipe booklet that offers eight unique menu applications for its award-winning North At...

Marketing the value of foodservice in a corporate setting continues to be on the forefront of foodservice operators' minds.

The NRA's Educational Foundation has named Boston College a 2003 Employer of Choice, and will present the award--along with five others--at the NRA Show in Chicago. Foodservice at Boston College,...

Members of the meat and potato crowd—still a solid majority throughout the country—are generally willing to vary their entrees with a selection of grains "on the side," especially those that are either made-to-order, exhibition-style, or well-seasoned with an appetizing array of spices and herbs, operators report. Many locations now offer menu grains as a daily feature of their salad bars and often include them in specialty recipes on a weekly basis.

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