Operations
The latest foodservice management practices, food-safety news and more.
Operations
Persian: Spiced and Scented with Tradition
Fresh, seasonal ingredients, fragrant herbs and spices and bright, simple flavors epitomize Persian cooking—the cuisine of Iran. Female cooks in Iran’s home kitchens—not its restaurants—prepare the ...
Operations
Hobart offers sustainability grant
July 29—Until Aug. 31, operators can apply for the Hobart Center for Foodservice Sustainability Grant. The $5,000 grant recognizes and supports the most innovative and best-executed foodservice or gro...
Earlier this week I spent the better part of two days at one of our sales meetings, where I was invited to share with our sales force some of the trends, challenges and targets in non-commercial foodservice. As I pulled together the notes for my presentation, I realized that the time is already upon us to begin planning for 2011.
When it comes to food, it seems, everyone’s a critic, and media types are no exception. Earlier this week, The Washington Post ran a story entitled, “Well, fed: We try the food at U.S. Government cafeterias.” Reporters were dispatched to foodservice facilities at seven federal government offices and asked to rate the quality of food and service.