You're in the ARMY Now
Civilian contractors join military personnel for lunch at the spiffy new Pegasus Inn at Fort Bragg, North Carolina. (Top 2): Foodservice staff like Spc.
Fun with Fish
Hazelnut Fish and Chips Sunshine Sushi (pictured here) brings in nearly the same amount of revenue as the onsite Burger King. Alan Petersen Everyone knows
The Evolution of Machine Cuisine
A sleek new Starbucks coffee machine recently debuted at some Aramark sites. NASCAR: Themed decor is one of many integrated Canteen offers for vending
The Perfect Test Site
Kathy Sanders Although it wasn't intentionally designed as a testing spot for new vending products and machines, a Wachovia Corp. site in Charlotte turned
Comfort FoodsWith a Twist
Don't mess with a good thing." It's a well-loved adage, generally accepted by multitudes. But onsite operators know there's a big difference between "messing"
The Cafe in the Trees
Ross students continuously learn about food and nutrition through hands-on activities, gardening projects and extensive tie-ins with the curriculum. A
In The Thick Of It
"Crab" Portofino Soup" The soup station at the Season's Cafe in the Ohio State University Medical Center beckons customers with fresh, housemade soups
Dressing Up Salads
PHOTO: CRANBERRY MARKETING COMMISSION Made-to-order salads exceed customer expectations at Providence Portland Medical Center in Oregon. Whether selling
Cultivating the Culinarians
By Ann Friedland At University of Missouri-Columbia, Assistant Manager/Sous Chef Eric Cartwright works with line employee Lily Huang on tortilla wrap
David R. Prentkowski
Director, Food Services University of Notre Dame Notre Dame, Indiana Once he'd decided on his college major -restaurant and hotel management- David Prentkowski
Fruitful Endings
Peach Dessert Ravioli Blast from the past At Wellmont Holston Valley Medical Center in Kingsport, TN, Chef Armand Celentano menus both purchased and homemade
Food on the run
When MIT opened its new Stata Center last fall, a prominent feature was the 300-yard long,serpentine Student Street on its first floor.
Savvy in Seminole
AT A GLANCE Daniel J. Andrews, Director of Foodservices Annual budget: $21 million Meals per day: 57,000 (includes breakfasts, lunches, a la carte equivalents)
Fishing for Compliments
Last fall, when Thomas Long began preparing a menu for the first catered doctors' dinner in his new position as Sodexho's executive chef at Holy Spirit
