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The latest foodservice management practices, food-safety news and more.
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Compass Group introduces new healthy concept

 Oct. 14, 2010

Oct. 14—Compass Group has introduced whole+sum, a new station concept that offers healthful, customizable meals for 600 calories or less, as part of its new Balance (formerly Balanced Choices) program...

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Small world

 By Paul King on Oct. 11, 2010

I read a couple of interesting foodservice-related articles over the weekend. One was titled, “Are healthy school lunches driving your kids to junk?,” and the other was “Hospitals serving children’s meals packed with saturated fat.”

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Family Ties

Oct. 07, 2010

Adam Simmons, child nutrition director for 9,000-student Fayetteville Public Schools in Arkansas, grew up working in his family’s restaurants. After a brief stint in banking, Simmons returned to his...

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Everything’s Kosher at New Muhlenberg Facility

By Lindsey Ramsey on Oct. 07, 2010

New campus restaurant features integrated kosher station, new concepts and community feel.For more photos from our visit to Muhlenberg, check  out our Facebook page here.ALLENTOWN, Pa.—A ko...

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Fitz, Vogt & Associates founder dies

Oct. 07, 2010

Oct. 7—Carl F. Fitz, Jr., cofounder of Fitz, Vogt & Associates, died unexpectedly Aug. 2 near his home in New London, N.H. Fitz was 68. Fitz began his foodservice career with Saga Foods at the Univer...

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Native American: The Original Locavores

Oct. 06, 2010

When the first Europeans landed in America, the natives they encountered relied on three staple crops—corn, beans and squash—along with wild berries, fruits and other plants. Fishing and hunting fil...

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Falling for Freshness

Oct. 06, 2010

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt. But with imports on the rise and the burgeoning farm-to-tab...

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Congressional sick days

By Paul King on Oct. 06, 2010

I came down with the flu last weekend. I missed two days of work—days when I was supposed to be at Villanova University helping Dining Services work on a project.

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What’s Percolating?

Oct. 06, 2010

Specialty coffee purveyors keep raising the bar in terms of quality and innovation. That’s not surprising considering customers can get a decent espresso-based drink from just about any café or QSR ...

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Bon Appétit foragers scout for local, regional products

Sep. 30, 2010

Sept. 30—Bon Appétit Management Company has appointed 15 foragers to help source regional items and enhance relationships with local farmers. The initiative is part of the company’s goal of partnerin...

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