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The latest foodservice management practices, food-safety news and more.
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Soy and Health

 Apr. 14, 2003

Sales of soy foods in the U.S. have more than tripled in the past decade to about $3 billion. In a recent survey by the United Soybean Board (USB), 70% of consumers thought soy was healthy, but only...

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Root veggies

 Apr. 14, 2003

Not the beauty pageant winners of the garden, root vegetables nonetheless lend themselves to beautiful preparations. Many roots can be eaten raw and all have a wonderful range of flavors.

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Food prep stations

Apr. 14, 2003

Today's food preparation stations are becoming easier on the eyes—as well as the back, legs, neck and shoulders.

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USDA plans nutrition incentives

Apr. 14, 2003

School foodservice authorities across the country that serve meals which satisfy federal dietary guidelines may soon qualify for special financial rewards, under a new incentive program being developed by the U.S. Department of Agriculture.

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House Cafe chooses 'Freedom'

Apr. 14, 2003

Growing international tensions over U.S. military action in Iraq are beginning to spill over onto the menu boards at the U.S. House of Representatives' cafeteria.

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Dallas Foodservice Team Silver Plate

Apr. 14, 2003

"We have a tremendous staff of professionals," he says of those who make up the school system's "fabulous" foodservice team. He is slightly embarrassed that it's only his name on his Silver Plate Award, he says, because he credits the team with accomplishing so much.

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Diet for pregnancy

Apr. 14, 2003

A balanced, varied diet is important before, during and after pregnancy, especially if breastfeeding (see modified Food Pyramid on this page).

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Pasta possibilities

Apr. 14, 2003

"We were losing customers on payday so a couple of years ago we started a pasta bar on Fridays. Now I don't dare remove it," says Mary Kimbrough, dir. of nutrition services at St. Paul and Zale Lipshy Univ. Hospitals in Dallas.

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The top 10 beverages are:

Apr. 14, 2003

Check out the top 10 beverages, starting with hot chocolate at number 10.

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April 2003 Silver Plate

Apr. 14, 2003

Todd Foutty (rhymes with "howdy"), dir. of food operations at 750-bed MetroHealth Medical Ctr. in Cleveland, oversees—among other responsibilities—the implementation of a sophisticated cook-chill production and food delivery system that he initiated as part of a $3.5 million renovation begun in 1998.

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