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

Dallas Foodservice Team Silver Plate

"We have a tremendous staff of professionals," he says of those who make up the school system's "fabulous" foodservice team. He is slightly embarrassed that it's only his name on his Silver Plate Award, he says, because he credits the team with accomplishing so much.


Diet for pregnancy

A balanced, varied diet is important before, during and after pregnancy, especially if breastfeeding (see modified Food Pyramid on this page).

"We were losing customers on payday so a couple of years ago we started a pasta bar on Fridays. Now I don't dare remove it," says Mary Kimbrough, dir. of nutrition services at St. Paul and Zale Lipshy Univ. Hospitals in Dallas.

Check out the top 10 beverages, starting with hot chocolate at number 10.

Todd Foutty (rhymes with "howdy"), dir. of food operations at 750-bed MetroHealth Medical Ctr. in Cleveland, oversees—among other responsibilities—the implementation of a sophisticated cook-chill production and food delivery system that he initiated as part of a $3.5 million renovation begun in 1998.

Members of the meat and potato crowd—still a solid majority throughout the country—are generally willing to vary their entrees with a selection of grains "on the side," especially those that are either made-to-order, exhibition-style, or well-seasoned with an appetizing array of spices and herbs, operators report. Many locations now offer menu grains as a daily feature of their salad bars and often include them in specialty recipes on a weekly basis.

The American School Food Service Association (ASFSA) and the American Commodity Distribution Association (ACDA) jointly submitted a letter to the USDA Agricultural Marketing Service (AMS) in January...

It isn't particularly hard, and there are no new bells and whistles to help do it better. Like most other things in a f/s environment, it's a balancing act that requires knowledge, procedures and pr...

The foodservice arena is losing one of its own. Mike Bradley is transitioning out of his career in foodservice, having been recently appointed Ashland (OH) University's director of physical plant.

SAS Institute, reportedly one of the best companies to work for in the country, is a leading software provider. So it's no surprise that the operating systems in the food and nutrition services department are cutting edge—albeit the serving line in the 15-year-old main cafe is straight-line rather than the more up-to-date scatter system.

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