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Kate Parham Kordsmeier

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Kate Parham Kordsmeier

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Siding with barbecue

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

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Going vegetarian

With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.

Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids engaged in a positive way with foodservice.

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