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The latest foodservice management practices, food-safety news and more.
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Bost Seeks Lunch Improvement

 Jan. 31, 2003

In a recent interview with The New York Times, Agriculture Under Secretary Eric Bost says that he may ask Congress to require that school vending machines include milk and flavored water in addition to soda.

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Parental leave subsidy studied

 Jan. 31, 2003

U.S. Labor Department regulators are moving to repeal a controversial parental leave wage subsidy that foodservice industry leaders fear may have diverted funds desperately needed by laid off workers.

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Defending NSLP

Jan. 31, 2003

Contrary to activists' claims, kids aren't getting fat because they eat school lunches, Agriculture Secretary Ann Veneman contends.

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Contract Accounts Outpace Self-Ops in Foodsvc Sales

Jan. 31, 2003

Total foodservice sales volume at 50 contract-managed college and university foodservice operations increased 14% last school year, rising from $380.6 million to more than $433 million.

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Industry Census

Jan. 31, 2003

Brown Univ. (Providence, RI) has introduced organic pasta products to accommodate continued requests from students, especially vegetarians.

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Advocates Again Defend School Meals

Jan. 31, 2003

Claims by the Physicians Committee for Responsible Medicine (PCRM) that school meals are partly to blame for child obesity have irked the U.S. Dept. of Agriculture (USDA), the Food Research and Action Center (FRAC) and various commodity organizations, according to the Associated Press.

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Local District Action Inspired

Jan. 31, 2003

Touch-screen kiosks are improving traffic flow and boosting sales at the Univ. of Tampa's Spartan Club—to the tune of 1,000 orders per day (20% more) and weekly sales exceeding $3,000.

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Employee Hygiene

Jan. 31, 2003

Let's be frank: talking to employees about their personal hygiene is a pretty ticklish assignment. But it's got to be done. Those f/s operators and managers who put it off or skip it altogether beca...

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The Value of Veal Today

Jan. 31, 2003

Veal as a menu choice conjures up images of classic dishes such as Veal Piccata, Veal Oscar, Veal Cordon Bleu and the odd-sounding Osso Buco. And with a variety of cuts available, at a range of prices, many of today's chefs are finding veal still brings versatility, value and a touch of class to their menus.

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Where Does Veal Come From?

Jan. 31, 2003

Veal is a nutritious and nutrient-rich meat that is produced from the male offspring of dairy cows.

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