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Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

Page 5
People

Patti Malloy: Banking on It

Pattie Malloy, general manager for Parkhurst Dining Services at PNC Bank in Pittsburgh, finds that being responsive wins customers, and it wins new accounst for her employer. The future look even brighter, as PNC Bank makes plans for a new tower to open in 2006.

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Halloween Hoopla

Nothing could be a better customer pleaser—just don’t forget to serve the Frozen Floating Hand. Planning and running a Halloween promotion for customers of all ages can bring out the chuc...

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From Montagu to Muffuletta

The classic sandwiches remain popular—but today’s sandwich board is heating up with toasted or grilled versions of just about anything. Also hot: ‘gourmet’ toppings and spa por...

People

Paul Hubbard: Group Facilitator

Paul Hubbard, associate director of foodservice operations at Stony Brook (NY) University Hospital, guided his department through renovations, increased sales, doubled catering customers, boosted meal volume and raised check averages. To him, there's no "I" in "team."

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Ready for Some Football?

A Morrison foodservice operator sees playing up “team” spirit for the Kansas City Chiefs boosts interest, sales and morale. For creating “team” spirit—that is, energizin...

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Sushi's Star Power

Americans are becoming more adventuresome in trying—and are thus enjoying—a broader range of international flavors than ever before. This year, sushi takes star billing. Sometimes the mai...

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Mary O'Connell: Home Healer

Mary O'Connell, director of food and nutrition services at United Odd Fellow & Rebekah Home in The Bronx, NY, improved foodservice with buffet service, ethnic menu items, prime vendor and GPO agreements, and food commitee meetings. Now, she anxiously awaits a new kitchen.

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Going Global

The rise of the global economy helped prompt a demand for global cuisine. Today, non-commercial menus are a virtual United Nations of authentic dishes, exotic flavors and versatile mealtime solutions....

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Breakfast ‘Prom’-o

Chicago students win a dream prom by boosting their breakfast participation in a program featuring radio personalities. Marketing to high school students can be a daunting challenge, especially when ...

People

Jeffrey Vickers: The Rehabilitator

Jeffrey Vickers, director of food and support services for the Contra Costa (Calif.) Sheriff's Department, set up meal service packed with menu variety for prison and county employees; reduced food waste by 5% using a modified cook-chill system; switched to a tray-sealing system for inmates' meals; and increased commissary sales by 15% with a Web-based ordering system for the friends and relatives of inmates.

Operations

Glenn Davenport's Legacy: Keeping Up with Change

When a shift from cost-plus to P&L in healthcare foodservice demanded a retail mindset, Morrison head led the charge. Glenn Davenport’s 33 Years at Morrison 1973: Joined Morrison&...

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Balancing Act

Experts agree that calories and exercise count in efforts to shed pounds. Toward that end, operators offer a growing array of healthful menu choices and help facilitate lifestyle changes. The nationa...

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