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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 14
Operations

Hillary Clinton pledges to support push for $15 wage

The Democratic Party hopeful says she wants a living wage for hourly foodservice workers.

Operations

OSHA airs recommendations for transgender employees’ bathrooms

The agency suggests unisex facilities, but stresses that it is merely advising the set-up, not requiring it.

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

The government report found that one in five foodservice and hotel employees had used illicit substances in the prior month.

The organization of college and university feeders will proceed with its annual convention in July.

Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.

Keynoter Gerry Ludwig took attendees of MenuDirections on a virtual culinary tour Monday, recounting the new directions he spotted while visiting 92 trend-shaping restaurants in three cities during a stretch of 17 business days.

It’s not a routine conference when the speaker reaches for the severed pig’s head on the counter and lifts off the face, explaining he’d carved it free earlier so he’d have time to saw apart the carcass that’d been parted from the skull (“The brain’s still in there, but that’s okay.”)

Celebrity chef Jet Tila demonstrated the ease of removing calories, fat and salt from popular dishes during a cooking demo at MenuDirections, but not all of his instruction can be revealed here, this being a family blog.

The first day of Menu Directions, FoodService Director’s culinary conference for FSDs looking to offer more-healthful options, provided plenty of food for thought. It didn’t stint on food for the more usual sort of consumption, either.

The December issue of FoodService Director is dedicated to employees of the Starbucks at 167 Court Street in the Cobble Hill section of Brooklyn, though they almost blew it with their playlist.

I may be new to non-commercial foodservice, but even I can see that steroid testing may be in order. You directors move too fast to be operating just on adrenaline and market pressures. Menu cycles, ever-shifting consumer tastes, new health concerns, profit pressures—no wonder I’m waiting to hear a Road Runner-esque “meep-meep” as you zip from change to change.

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