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The latest foodservice management practices, food-safety news and more.
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State of the “Union”

 By Howard Reill on May 13, 2010

The new Ohio Union at OSU offers an eclectic mix of dining and catering options—with an educational element thrown in. The new Ohio Union at Ohio State University offers something for nearly ev...

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The Sustainability Conundrum

 By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

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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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Social change

By Paul King on May 10, 2010

I have been a reluctant participant in much of the technology that has been developed and refined over the last 10 to 15 years. I’ve been convinced that we rely too much on technology, and incidents such as the stock market glitch of last week that helped to send the Dow Jones Industrial Average plummeting for a time tend to reinforce that opinion in my mind.

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Sodexo selects new School Services Division president

May 07, 2010

MAY 7—Sodexo has selected Stephen Dunmore as president of the School Services Division. Dunmore is taking over the position from Lorna Donatone, who was promoted to chief operating officer and preside...

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Loyal E. Horton Dining Awards Announced

May 05, 2010

May 5—The National Association of College and University Foodservice announced the recipients of the Loyal E Horton dining awards. Grand prize winners will be announced after the association’s nationa...

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Sweetening the pot

May 03, 2010

The dessert menu has typically been a surefire way to boost the check by hitting customers at their vulnerable sweet spots. But for many restaurant patrons, today’s “new frugality” means making a me...

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Mixing things up

May 03, 2010

On both the sweet and savory sides of the restaurant kitchen, mixers are true workhorses—whether the job is beating a small batch of cake batter or mashing 100 pounds of potatoes. Given the wide sel...

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Coddling inmates?

By Paul King on May 03, 2010

I read an article last week in the Wall Street Journal that brought back memories of features I’ve written over the years on prison foodservice.

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Focus on: Nuts

May 03, 2010

From appetizers  to desserts, nuts come into play in every section of the menu. Almonds, walnuts, peanuts and pecans are the most prevalent foodservice buys, but pistachios, pine nuts, cashews, maca...

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