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The University of North Carolina-Chapel Hill Dining Services has started serving burgers made with locally raised, grass-fed beef 
The University of North Carolina-Chapel Hill Dining Services has started serving burgers made with locally raised, grass-fed beef at the Carolina Kitchen
Stanford University has named Eric Montell acting executive director of its dining operation while it searches for a permanent director to replace Rafi Taherian 
Stanford University has named Eric Montell acting executive director of its dining operation while it conducts a search for a permanent director to replace
Emmy-award winning TV Chef Marvin Woods is partnering with the Sodexo School Services operation at the Atlanta Public Schools on an intiative to encourage the appreciation of healthy foods 
Emmy-award winning TV Chef Marvin Woods has designed a culinary curriculum for the Sodexo School Services operation at the Atlanta Public Schools that
Enodis plc has promoted Peter MacFarland to president of its Merco unit 
Enodis plc has promoted Peter MacFarland to president of its Merco unit. He had been vice president of sales and marketing for Garland, another Enodis
Sodexho Alliance has changed its corporate name to Sodexo as part of a brand identity renewal and revitalization strategy 
Sodexho Alliance has changed its corporate name to Sodexo as part of a brand identity renewal and revitalization strategy. Along with the name change,
Yale University has named Rafi Taherian executive director of its campus dining services 
Yale University has named Rafi Taherian executive director of its campus dining services. Taherian is currently executive director of Stanford University
Chocolate & Peanut Butter Grilled Breakfast Panini 
Yield: 12 servings 24 slices French bread, sliced diagonally into 12-in. thick slices as needed butter, melted 112 cups creamy peanut butter 12 bananas
Briefs 
The Society for Foodservice Management (SFM) has entered into a partnership with the Association Headquarters association management company based in
IDEAS07 
How do you elevate the retail experience in onsite foodservice environments?
Kozy Shack Enterprises founder Vincent Gruppuso has passed away at age 67 
Kozy Shack Enterprises founder Vincent Gruppuso has passed away at age 67. Gruppuso founded the company that pioneered individually portioned cups of
Mediterranean Egg Salad in Focaccia 
Yield: 12 servings Bread: 2 loaves focaccia bread (approx. 9-in. diameter ea.) 3 Tbsps. olive oil 12 tsp. kosher salt 14 tsp. coarse ground pepper 2 Tbsps.
Beef Stew 
Yield: 4 serving 8 cups cold water 3 lbs. beef shanks salt as needed 4 small boiling potatoes 4 whole fresh celery leaves 2 Tbsps. extra virgin olive
Little Italy Chicken Breakfast Bagel 
Yield: 12 servings 12 each fully-cooked, breaded chicken breakfast filets 34 cup mayonnaise 9 Tbsps. sundried tomatoes, diced 3 Tbsps. olive oil 3 cloves
Blueberry-Maple Breakfast Bake 
Yield: 18 servings 2 loaves egg challah or other white bread (14 oz. each) 8 oz. reduced-fat cream cheese 4 cups fresh or frozen blueberries, divided
Special Events Can Help You Build Healthy Sales 
Julie Meddles. R.D., is associate director, nutrition and foodservice, at The Ohio State University Medical Center As a Nutrition Services department

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