Ann Friedland

Freelance Contributor
Food Management

Anne Friedland is a former freelance contributor to Food Management.

Articles by Ann Friedland
2008 Silver Plate Winner - Patricia Farris 
Director of School Food ServicesArchdiocese of New Orleans WHAT'S ON FARRIS'S PLATE? ANNUAL BUDGET: $16.8 million MEALS SERVED PER DAY: 27,000 EMPLOYEES:
Punch it Up! 
Tired of turkey? Combating chicken fatigue? The truth is, it's probably not the poor bird it's the preparation. As Bill Mitchell, senior director of brand
Decisions, Decisions: Insights into Interior Design 
Interior design elements at University of Rhode Islands Hope Commons separate yet complement the diverse stations. Unifying colors and finishes are shared
Breakout Breakfast 
Its just not possible to relegate the satisfaction and comfort of breakfast foods to early morning hours any more. In recent years, customers have increasingly
Pie-Lingual 
Sweet pies and savory meat/vegetable-filled pastry pies appear in every global cuisine. Here are a few to consider for your next theme dinner: SAVORY
Pies: From Sweet to Savory 
What makes something a true pie? One technical and narrow way of looking at it is to define pies as combinations of sweet or savory ingredients held in a pastry crust and baked in a deep dish with sloped sides (as opposed to the straight and shallow sides of a tart). But since pies by their very nature are made to offer down-home, comforting satisfaction, why be a stickler about nomenclature?
Regroup to Recruit 
In over 20 years experience in this industry, recruiting is the one area Ive found thats not cyclical. Its been a challenge throughout, states Bryn Mawr
The Stanford Way 
(l. to r.) Stanford Dinings Dennis White, Eric Montell, Karen Andrews and Rafi Taherian onsite at Branner Hall. The courtyard by Memorial Church is one
When Equipment Makes the Makeover 
THE SOLUTION. A makeover that included an impringer oven, grill, below-cabinet refrigeration, warming cabinets, new merchandising units and more space-efficient
College Concessions: The Onsite Playbook 
In designing the new Stanford stadium, university officials decided to shrink seating from 85,000 to 50,000, but added wider seats, more legroom, bigger
One-Dish Seafood Meals 
Entrees like beef stew, pot roast and macaroni and cheese are all cold-weather comfort foods dishes that customers like, but they also tend to be over-menued
Specialty Soups 
Photo by: California Avocado Commission "You can't choose soups according to the lowest common denominator anymore," says Shawn LaPean, Director of Cal
Deli Menu Makeovers 
The new Slices Deli, opened last winter at the Aramark-operated Center Court dining facility at University of Cincinnati, takes the made-to-order concept
Holiday Catering 
Cranberry Pesto Goat Cheese Crostini. The Cranberry Institue For a fun presentation, mix prepared carnitas (shredded pork) with toasted corn and butter
Vegetarian Leverage 
Occasional days with a completely vegetarian menu help East Hampton's Ross School pare food costs. Students are urged to eat vegetables at the University

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