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

Shrimp Recipes From Fishery

SHRIMP RECIPES FROM FISHERY Fishery Products Intl., Inc., has created a free pocket-size recipe booklet that offers eight unique menu applications for its award-winning North At...


Corp. dining struggles to convey message and purpose

Marketing the value of foodservice in a corporate setting continues to be on the forefront of foodservice operators' minds.

This month, FoodService Director celebrates its 15th anniversary. For those of you interested in such things, we made our debut at the 1988 Natl. Restaurant. Assn. Show, the brainchild of three figures of enormous stature in this business: Morgan Browne, Jeff Berlind and Walter Schruntek.

Change is in the air at Ohio State Univ. Medical Ctr., Columbus, as multiple projects move off the drawing board and become the reality that is rapidly driving the facility into the 21st century.

Shellfish is a broad term that includes any type of aquatic animal that has a shell of some kind. A few popular names that make their way onto our menus include: crabs, lobster, shrimp and clams.

Fact: Americans continue to be more time-pressed than ever, and want even more convenient solutions to buying food.

Standing up to be counted, Paradise Tomato Kitchens, supplier of tomato-based sauces for several of the country's leading restaurant chains including six of the top 15 pizza chains, is reportedly the first in its field to employ an x-ray system that detects harmful particles that may have entered products during the manufacturing process.

The NRA's Educational Foundation has named Boston College a 2003 Employer of Choice, and will present the award--along with five others--at the NRA Show in Chicago. Foodservice at Boston College,...

School foodservice authorities across the country that serve meals which satisfy federal dietary guidelines may soon qualify for special financial rewards, under a new incentive program being developed by the U.S. Department of Agriculture.

Growing international tensions over U.S. military action in Iraq are beginning to spill over onto the menu boards at the U.S. House of Representatives' cafeteria.

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