Continue to Site >>>

Operations

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

Spicing up grains

 Apr. 14, 2003

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.

Operations

Food Safety Comment Period Ending

 Apr. 14, 2003

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...

Operations

Receiving Food Safely

Apr. 14, 2003

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...

Operations

FSD News: Houston Schools Roll-out 'Healthier' Pizza

Mar. 31, 2003

A new pizza served to schoolkids in Houston is selling like hotcakes...er, pie. Clink the link above for more details and more non-commercial foodservice news. For more informat...

Operations

NRA bans U.S. Visa restrictions

Feb. 28, 2003

Foodservice industry leaders are warning the State Department that new visa screening procedures implemented in the wake of the September 11, 2001, attacks are creating workforce shortages for operators across the country.

Operations

Linking Foodservice to Nutritional Education

Feb. 28, 2003

"There's a nagging problem within school districts: that by and large, school f/s programs are not considered part of the mainstream education process," says consultant Tom Hinton.

Operations

Refrigeration Innovation

Feb. 28, 2003

Refrigeration is one of those f/s equipment areas in which innovation comes not with great leaps forward, but gradually, with adaptations here and there that help increase efficiency and user-friendliness.

Operations

Defining Job Expectations

Feb. 28, 2003

All the training, recognition programs and orientation procedures in the world won't mean a thing if employees don't know what's expected of them. Indeed, consistent standards and a clearly stated mission are the starting point for any career development effort.

Operations

Sillver Plates awarded

Feb. 28, 2003

The International Foodservice Manufacturers Assn. has announced the winners of its Silver Plate Awards, given annually to nine professionals achieving excellence in foodservice management.

Operations

Menu Drivers

Feb. 28, 2003

Did you know that 97% of people traveling regularly say they are willing to try a new restaurant when they're out-of-town?

  • Page 810