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

Common goal

 By Paul King on Nov. 15, 2010

I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.

Operations

Getting it to go: 2010 Portability Study

 Nov. 09, 2010

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability Study, we present the stories of six operators who for different reasons are seeing growth in their take-away business.

Operations

Gilbert wins top FAME Award

Nov. 08, 2010

NOV. 8—Lora Gilbert, senior director of food and nutrition services for Orange County Public Schools in Florida has been named the Golden School Foodservice Director of the Year from the Foodservice A...

Operations

Seeking the Right Fit

Nov. 04, 2010

Mark Freeman, senior manager of services at Microsoft Corp. in Redmond Wash., caught the foodservice bug early on while working at a local restaurant in high school. Since then his skills have been ...

Operations

Entries sought for first Goldies Awards

Nov. 04, 2010

FoodService Director and the Culinary Institute of America invite all non-commercial foodservice operators to prove they can set the Gold Standard for excellence in their operations, by entering the f...

Operations

All Aboard for Culinary Cruise

Nov. 04, 2010

Progressive dinner takes students on a cruise to five different countries at Mount Union. ALLIANCE, Ohio—At 2,200-student University of Mount Union, Dining Services took departing seniors on a ...

Operations

NC hospitals compete in culinary challenge

Nov. 03, 2010

NOV. 3—A team of foodservice employees from UNC/Rex Hospitals in Chapel Hill, N.C., were awarded first place in Cut to the Core, a healthy culinary competition sanctioned by the American Culinary Fede...

Operations

Sustainability report card awards seven “A” grades

Oct. 29, 2010

Oct. 29—The Sustainable Endowments Institute, a nonprofit organization, recently awarded seven universities an overall “A” grade on the 2011 Sustainability Report Card. The A institutions are Brown U...

Operations

Catching a Break

Oct. 29, 2010

Seafood is in high demand by Americans—total consumption rose by 45 million pounds in 2009 over 2008, states the National Fisheries Institute. Restaurants are doing their part to feed the trend, but...

Operations

Focus on: Pickles

Oct. 29, 2010

Many vegetables can be pickled, but most people think “cucumber” when they hear the word “pickle.” The iconic pickle spears that accompany a sandwich or the slices that top a burger start out as cuc...

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