Continue to Site >>>

Colleges & Universities

Operations

Why noncommercial is winning at food recovery

 By Kelly Killian on Oct. 15, 2015

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

Menu

How UM is fermenting produce to extend shelf life

 By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Menu

Food scrap salad: a zero-waste solution

By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Menu

4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

Workforce

How to handle eating disorders

By Dana Moran on Oct. 15, 2015

How should workers handle a situation in which they suspect a diner has an eating disorder? HR insider is here with tips on how to spot and what to do.

Workforce

6 strategies to cut down customer wait times

By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

Steal This Idea

How to speed ripening with plastic wrap

Oct. 15, 2015

At Pennsylvania-based health-insurance provider Highmark Pittsburgh, staff use plastic wrap to cover and keep tables sanitized during food prep.

Operations

Top 5 green colleges

Oct. 15, 2015

Sierra Magazine has released a roundup of colleges and universities that champion sustainable practice in its annual America’s Greenest Universities list.

Menu

How to pair pickled produce

By Alaina Lancaster on Oct. 15, 2015

How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.

Operations

Red Sox's Fenway Park gets a rooftop garden

By Erin Gibbons on Oct. 15, 2015

Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April.

  • Page 119