Eric Stoessel

Food Management
Failure's Not an Option, It's a Prerequisite 
Innovation can come in all shapes and sizes.
Why You Should Hire an Executive Chef
AHF panel explains the positives of having a pro in the kitchen and also offers insight on what to look for in a talented chef and where to find one.
6 Emerging Mid-Year Trends to Watch 
What you need to know now about hot sauce, barbecue, novelty snacks, bubbly beverages and more, according to the latest from Technomic.
Finally! Aatul Jain, Saint Clare Win AHF Culinary Competition; Oliver Earns Lifetime Achievement 
Aatul Jain has been busy changing the way hospital food is perceived
College Innovator of the Year: Ohio State 
Zia Ahmed and Ohio State Dining Services are constantly on the move, always reaching for new heights.
Flavorful Ideas to Get Kids Eating Healthy 
A group of innovative school nutrition leaders came together to share their stories of success at the CIA’s Healthy Flavors, Healthy Kids Conference in San Antonio.
A Good First Step, But What’s Next in School Food Debate?  1
Food Management Editor-in-Chief Eric Stoessel tries making sense of the recent back and forth between the USDA and SNA.
Jailhouse Talk: The Food Behind Bars 1
Captain Mike Oviatt takes us inside his job and what’s being served to inmates at the Utah State Prison.
The office (and cafeteria) of the future

The Society for Hospitality and Foodservice Management’s Critical Issues Conference last month brought together some of the leaders of the largest contract management companies and top foodservice directors and liaisons from the corporate world, but the focus wasn’t on foodservice. Not directly, at least.

Thinking of the Next Generation
Food Management Editor-in-Chief Eric Stoessel looks ahead to the next generation.
School Finds Partner and New Revenue with Senior Center
But the best part of the unique arrangement in Plymouth, MA is the connection that has come between the students and the seniors.
Northern Michigan University Dining Goes for Gold
Who doesn’t love the Olympics? That’s what the Northern Michigan University Dining was thinking when it hosted an Olympic Dinner in February as part of its Winter Fest Homecoming events
Students Leading Sustainable Charge
David Schwartz and the Real Food Calculator have made it easy for colleges to measure their sustainable food purchases.
Mark LoParco
Silver Plate Awards 2014: Mark LoParco 
Director of Dining, University of Montana

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