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

Oct. 28, 2011

Now that local produce is done for the season or in storage in many parts of the country, there are still tasty late fall and winter selections that can excite a chef and add color, flavor and creativ...

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Selling the Fizzle

 Oct. 28, 2011

Although consumption of carbonated soft drinks fell last year and CSDs lost market share, the category is still effervescent. Sugary soft drinks are frequently maligned by watchdog groups, ...

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Special Focus: Balsamic Vinegar

Oct. 28, 2011

The production of balsamic vinegar, or balsamico meaning “balsam-like” or “curative,” is a 1000-year-old process similar to winemaking. Authentic balsamic is produced only in its region of origin—Mode...

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Loving animals—and eating them

By Paul King on Oct. 27, 2011

While tracking my daily Google alerts for stories that we might want to follow up on, I came across a promotion I felt I had to share with our readers. The cafeterias of Pfizer Animal Health, a division of pharmaceutical company Pfizer Corp., are participating in a contest to see which unit can eat the most pork in a three-month period.

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Holiday Catering Means Busy Business for University of Dayton

Oct. 26, 2011

The holidays mean many, many events for catering departments at universities around the country. Handling the season’s high demand for catering can be a challenge for operators, especially at th...

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UMaine Dining celebrates announcement of Whoopie Pie as official state treat

Oct. 25, 2011

Oct. 25—The dining department at the University of Maine, in Orono, recently celebrated the announcement of the whoopie pie as the official state snack by creating a four-foot tall mountain of whoopie...

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CSU dining serving local aquaponics produce

Oct. 24, 2011

Oct. 24—The newest thing on the menu at Colorado State University, in Fort Collins, is locally grown aquaponic produce at the salad bar, according to a university press release. The department began ...

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Atlanta's Piedmont Hospital Moving Away from Room Service

By Becky Schilling on Oct. 24, 2011

For the past five years, the trend in hospital foodservice has been moving toward a room service model for patient feeding. Five hundred-bed Piedmont Hospital in Atlanta was one of the hospitals that made the switch from a traditional trayline to room ser

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Tony Geraci new food service director at Memphis City Schools

Oct. 20, 2011

Oct. 20—Tony Geraci is the new food service director at the Memphis (Tenn.) City Schools. Geraci was named FSD of the Year in 2009 for his work turning around the child nutrition program at the ...

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Doctors name healthiest school lunch programs; Los Angeles tops the list

Oct. 19, 2011

Oct. 19—In recognition of National School Lunch Week, the Physicians Committee for Responsible Medicine has named its 2011 Golden Carrot Awards for innovation in school foodservice. Los Angeles Unifie...

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