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Paul King

Articles by
Paul King

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Operations

Five takeaways from MenuDirections

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Operations

Is it time to “86” the Black History menu?

Every year, some institution finds itself in hot water over a Black History Month culinary event.

Design

Design with Purpose: HealthPark Medical Center

Building a blueprint for the future starts with meaningful design. Here's a look at the Flavor HArvest Cafe at HealthPark Medical Center.

Design

Design with purpose: Michigan State University

Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University.

Design

UCSD keeps it cool with 64 Degrees

The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.

Menu

Banner Health plans partnership, overhaul of food

Merger with University of Arizona Health Network in the works.

Operations

Playing the odds

The shuttering of the Showboat, Revel Casino Hotel, Trump Plaza Hotel in Atlantic City and The Atlantic Club Casino Hotel left the area reeling.

Operations

Whole Foods lite

The District Market on the University of Washington campus is a far cry from your typical on-campus convenience store.

Operations

What to eat: Voice of the people

A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.

Operations

Former FSD of the Month opens new business

“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”

People

Confessions of Jessica Marchand, R.D.

Jessica Marchand, R.D., director of food and nutritrion services at WakeMed Health & Hospitals, Raleigh, N.C., loves cheese, admires her grandfather and wishes she were more musically inclined.

Operations

UT restaurants draw local merchants' fire

Restaurateurs who own eateries on busy Cumberland Avenue in Knoxville, Tenn., adjacent to the University of Tennessee campus, are upset over two new restaurants that opened this past fall on campus property.

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