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

Health Inspections

If someone asks you what health department inspectors look for first when they show up at your foodservice operation, you might say cleanliness, employee hygiene, proper temperatures, or even good r...


Metz metes out campus dollars

Metz & Assocs. partnered with major food suppliers to celebrate Mardi Gras at several of its college accounts and award scholarships totaling $15,000 to students.

Whether you're serving elementary school–age kids or sophisticated corporate types, Mom's edict— "Try it, you'll like it!"—holds true when it comes to rice beyond the standard white, Spanish and fried varieties.

Sen Patrick Leahy (D-VT) and Sen. Richard Lugar (R-IN) have introduced legislation to allow the Secretary of Agriculture to more effectively restrict the sale of soft drinks and other foods of minimal nutritional value in schools participating in the National School Lunch Program (NSLP).

Fish, no matter what the reason or season, is now de rigueur on most foodservice menus. And a variety of safe, environmentally friendly fish—from fresh to fresh-frozen, whole to portioned—is now available for those operators willing to do their homework.

There is no cure. A balanced diet, exercise, medications, hot and cold packs, and surgery may relieve pain, swelling and stiffness and improve mobility. No single treatment works for everyone or for all types of arthritis.

Operators seeking tasty, economical, highly nutritious, heart-healthy and easy-to-prepare dishes need look no farther than the multitude of those featuring beans. What's more, beans are an extremely popular component of innumerable ethnic dishes, whether highly or subtly seasoned.

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...

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.

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