Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

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Comfortably...Mexican

World flavors are beating a path to America’s doorstep. But Mexican, right next door, refuses to be ignored—and customers continually demand comfort-food versions of familiar south-of-the-...

Operations

Baumann's Mission: Better Display Skills

Too many chefs today ‘put the cart before the horse,’ says this stadium specialist. So, he emphasizes details and the basics.   At A Glance: SPORTSERVICE  •Revenue: Aroun...

Suzanne Cryst, RD, LD, food service director at Maria Joseph Living Center, part of the Premier Health Partners network in Dayton, Ohio, provides multiple home-style choices to allow residents to feel they're in their own home. Staff training to improve the retherm process has heightened food quality, reduced plate waste and increased patient satisfaction.

Dietitians, chefs must learn to work together, 24-year healthcare veteran says. She also advocates a return to whole foods. Many of the sea changes that have served to burnish the reputation of hospi...

The message is being taken to heart that the seafood you purchase and menu should be of the sustainable variety. Meanwhile, operators also agree that simple seasoning and preparation is often the best...

Joe Eidem proves healthcare foodservice ‘has come a long way’ with national award. The perception of “healthcare foodservice” has steadily changed thanks to the professionalis...

Lt. Sheila LeJeune, MS, LDN, RD, food service director at Lafayette (La.) Parish Correctional Center, has implemented multiple menu, purchasing and sanitation improvements that have tranformed a poorly functioning facility into one that's providing more than one million meals annually—in one of the "cleanest commercial kitchens in the city.

By combining ‘wholesome’ with ‘indulgent’ ingredients—and providing more varied seasoning for customization—operators are re-invigorating the comfort pasta classics...

Bill Moloney, senior director for dining and auxiliary enterprises at Miami University in Oxford, Ohio, has utilized surveys and central production from the Culinary Support Center to take this operation, serving more than 25,000 meals per day, to the next level.

Sue Mitchell, director of nutrition services at Bartow County (Ga.) School System, has created, via automation, group purchasing and other innovations, a self-supporting enterprise. She is also fresh off completing her first year on USDA's NuMenu program.

Smoothies continue to become part of healthful menu offerings. Fruit- or yogurt-based, regular or low-cal, no-sugar-added, with or without a booster—smoothies are a solidly entrenched part of t...

Display cooking is a mainstay of the many buffets Sportservice stages at stadium venues around the country. This  clambake, according to Exec. Chef Rolf Baumann, adds visual and aromatic exciteme...

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