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The latest foodservice management practices, food-safety news and more.
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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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Focus on: Tortilla Chips

Jun. 01, 2010

Like Rodney Dangerfield, tortilla chips traditionally suffer from lack of respect. In Mexican concepts and pubs, baskets are typically given away free to munch with a drink until the food arrives. E...

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Award for the ages

By Paul King on May 27, 2010

It is always exciting to be part of an historic event. And that’s exactly what the IFMA Gold and Silver Plate Society awards dinner May 24 was.

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Martinsburg VA Wins Sustainability Award

May 27, 2010

MARTINSBURG, W.Va.—The 577-bed Martinsburg VA Medical Center was awarded the 2009 VA Sustainability Achievement Award from the Department of Veterans Affairs. The Food and Nutrition staff was given th...

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Dietzler wins Gold Plate Award

May 25, 2010

May 25—Tim Dietzler, director of dining services at 10,000-student Villanova University in Pa., was named Gold Plate Award winner from the International Foodservice Manufacturers Association (IF...

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Hennessy/Hill Award Winners Honored at NRA Show

May 24, 2010

May 24—The United States Air Force’s John L. Hennessy Awards and United States Marine Corps' Major Gen. W.P.T. Hill Awards were announced at the National Restaurant Association annual show in Chicago ...

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Too many cooks?

By Paul King on May 14, 2010

We can add Rachael Ray’s name to the list of celebrity chefs who thinks she can make school lunch better.

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Family Matters

May 13, 2010

A large extended family meant many family meals for Patti Klos, director of dining and business services at 9,100-student Tufts University in Medford, Mass. Helping in the kitchen for those meals in...

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