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The latest foodservice management practices, food-safety news and more.
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Savings with Soap

 Jun. 23, 2010

The biodiesel conversion process led to the development of in-house soap for BYU-Hawaii. LAIE, Hawaii—At 2,400-student Brigham Young University, Hawaii, dining services was able to take i...

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Going “Old School”

 Jun. 23, 2010

Cape Elizabeth School Distric's new foodservice director, Peter Esposito, returns to the basics and sees participation jump. CAPE ELIZABETH, Maine—Twelve months ago, 1,900-student Cape Eliz...

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A tale of two conferences

By Paul King on Jun. 14, 2010

I spent a very interesting time last week at the 16th annual Chef Culinary Conference at the University of Massachusetts. More than 100 college and university chefs gathered to hang with and learn from an eclectic group of restaurant chefs and chef-instructors from Johnson & Wales University.

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Dishing Digital

By Paul King on Jun. 11, 2010

Parkhurst Dining Services looks to go paperless as digital signage comes of age. PNC Bank in Pittsburgh and Parkhurst Dining Services, which manages PNC’s foodservice program, have been a good f...

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Michigan State dining receives green certification

Jun. 11, 2010

June 11—The Office of Campus Sustainability at 45,500-student Michigan State University recently recognized 12 Culinary Services kitchens with a green certification for their sustainability efforts. ...

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Child nutrition bill introduced in House

Jun. 11, 2010

JUNE 11—The US House Education and Labor Committee has introduced the Improving Nutrition for America’s Children Act of 2010, a Child Nutrition Reauthorization bill that includes funds to make more he...

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Live and Learn

Jun. 04, 2010

Susan Johnson, school nutrition supervisor at 13,300-student Jackson-Madison County School System, has spent her entire 28-year foodservice career in this Tennessee school district. Johnson talked t...

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“Home Cooking from Around the World” is focus of UMass World Chef Culinary Conference

Jun. 02, 2010

June 2—The theme for the 16th annual World Chef Culinary Conference, which will be held June 6-11 at 26,000-student University of Massachusetts in Amherst, is “Home Cooking from Around the World.” Th...

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Birds Flock to the Menu

Jun. 01, 2010

Value has been the name of the game in the restaurant industry for more than a year now. When it comes to center-of-the plate purchasing, value often translates to chicken and turkey. Chefs, operators...

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Nordic: 21st century Scandinavian

Jun. 01, 2010

Although the terms “Scandinavian” and “Nordic” are used interchangeably, Scandinavia originally referred only to Norway, Sweden and Denmark while Nordic is an umbrella term created by the French (“P...

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