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Hospitals & Long-term Care

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A twist on the French press

 May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

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Introduce an international salad theme

 May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

Menu

Seafood challenges to tackle this spring

By Jill Failla on May 09, 2017

Operators reveal how they’re hooking their diners with fish.

Operations

The James Beard Foundation Blended Burger Project™ contest

By FSD Staff on Apr. 25, 2017

FoodService Director and the James Beard Foundation invite you to join the Blended Burger Project™, a movement that strives to make burgers better.

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Get the most out of chef competitions

Apr. 14, 2017

Skidmore College patterned its chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered.

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Increase foodservice participation with kiosks

Apr. 14, 2017

Troup County School System has a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items.

Menu

Adapting authenticity in Three Sisters Salad

By Patricia Cobe on Apr. 14, 2017

A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.

Workforce

The art of winning and retaining staffers' trust

By Alaina Lancaster on Apr. 14, 2017

A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.

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Blowtorch as wine bottle opener

Apr. 14, 2017

There's more than one way to open a bottle of wine. When a corkscrew is nowhere to be found, Chef David Brue reaches for his butane torch.

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Consequences for last-minute call-offs

Apr. 14, 2017

Lee's Summit R-7 School District's employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked.

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