Editor's Page
The Value of Association
Trade magazine chief editors have much in common with association directors. In each case, the business is one of understanding and representing a large Read More
Innovator
Taste of Tech
When a 26,000-student state university from the culinary byways of Southwest Virginia laps the field in the prestigious Princeton Review Best Campus Food Read More
Management
10 Tips for More Profitable Portion Control
It all starts at the back door There are many things to look for when checking in deliveries that can save the typical operator a bunch of money. For Read More
Special Feature
A Tribute to NACUFS
NACUF's culture of leadership, volunteerism and networked community has stood the test of time. Looking ahead, its future is bright. Read More
Food
When Small is Big
Artfully composed small plates are earning huge dividends where they play Read More
Management
From All-You-Can-Eat to All-You-Can-Carry
The typical all-you-care-to-eat dining hall is a vast wasteland. As customers are confronted with unlimited amounts of food, the natural temptation is Read More
The Three Signs of a Miserable Job: A Fable for Managers(and Their Employees)
By Patrick LencioniJossey-Bass 2007, 260 pp., $24.95 (hardcover) Author of the 2005 best seller Overcoming the Five Dysfunctions of a Team, Lencioni tackles Read More
ACE-ING the Test
The winning team in the Aramark Culinary Excellence (ACE) Challenge came from the company's Southeast Region Business Dining unit. they beat the champions Read More
New Logo Unveiled
Inspired by the colors of fresh, healthy food, the American Dietary Association's new logo makes its debut this month. The revitalized logo features the Read More
HFM Survey Results
Bet on renovated dining facilities and punched-up customer service in the healthcare foodservice industry. A recent membership survey conducted by the Read More
NACUFS Culinary Finalists Set
NACUFS has announced the six regional winners of its culinary competition. They'll compete in the grand final at the national conference. The six are Read More
In Brief
Former Google Global Foodservice Manager John Dickman has joined Apple, Inc., as director of foodservice. Apple's self-operated foodservice operations Read More
How to Build an Organics Recycling Program
One of the most interesting presentations at the recent Critical Issues Conference of the Society for Foodservice Management (SFM) in New York recently Read More
Group Membership Offered by SNA
In an effort to make it easier for school districts to budge memberships to the School Nutrition Association, the SNA has begun to offer a new type of Read More
J.R. Simplot, 1909-2008
John Richard (J.R.) Simplot, who built one of America's most influential food businesses, passed away recently at age 99. His privately owned firm, JR Read More
A Culinary Fundamentalist
Sustainability, local sourcing and green practices are imperatives many onsite kitchens are trying to incorporate into their operations. But it's fair Read More
New High (and Low) Tech Food Safety Solutions
Food borne illness. Cross-contamination. Lawsuits. Headlines. It's enough to make anyone feel creepy-crawly. Lucky for foodservice operators, new products Read More
It's a Wash
The dishwasher is one of the most important and also one of the most expensive equipment items in your kitchen. However, it doesn't get nearly the attention Read More
Food
Smart Salads
Martin Breslin Director for Culinary OperationsHarvard University Dining ServicesCambridge, MA Our students really enjoy the grain salads that we serve, Read More
up front
$72 million a year- the amount of money estimated to be spent by Google, Inc., to feed its employees at those free gourmet cafes and break stations, based Read More
Venue Closeup: West End Market
Concept: Marketplace-style a la carte food court Annual Revenues: $8.6 million Daily Sales: $34,793 Avg. Daily Transactions: 5,800 Check Avg.: $6.01 Seats: Read More
Venue Closeup: D2
Concept: all-you-care-to-eat dining center Annual Revenues: $4.5 million Daily Sales: $25,410 Avg. Daily Transactions: 3,884 Seats: 1,150 Staff: 261 (incl. Read More
Timeline
1993 Rick Johnson hired as director 1996 Flex style meal plan introduced 1997 First national brands (Chik-fil-A and Pizza Hut) introduced in Hokie Grill Read More
The Big Idea: Flex Success
Virginia Tech Dining's flex meal plan, introduced in 1996, is at the heart of the department's rise in sales because it has allowed a la carte based concepts Read More
Comparing the Numbers
VENUE STYLE ANNUAL SALES/REV. AVG. DAILY SALES AVG. DAILY TRANS. AVG. TRANS. COST West End Market A la Carte Marketplace $8.6M $34,793 5,800 $6.01 Owens Read More
JULY, 1958
NACUFS' first meeting was held at Central Michigan University in July of 1958. Representatives from the following schools attended: Purdue University Read More
Accent Room Tiramisu
YIELD: 8 servings Ladyfingers 1 egg, separated 3 Tbsps. sugar tsp. vanilla extract 3 Tbsps. flour butter and flour, as needed to coat sheetpan 2 tsps. Read More
NRA NEW PRODUCTS
Eco-Friendly Food Containers Bio-Plus Earth food containers are made from 100 percent recycled paper using 35 percent or greater postconsumer reclaimed Read More
Market Basket
market basket
Otis Spunkmeyer Warm Wishes packaging can drive incremental cookie sales. Cookies wrapped in take-home gift packaging are perfect for holiday gift-giving, Read More
What's the Catch
Remember Charlie the Tuna from those commercials? Charlie was constantly trying to finagle a way to be selected for processing (why he would want to be Read More
Prisoner Prefers Not to Lighten Up
Broderick Lloyd Laswell, a 308-lb. inmate in the Benton County (AR) Jail, recently filed a lawsuit in federal court, charging that the county was starving Read More
Quote of the Month
This is the most bizarre thing I've been involved in. Texas Alcoholic Beverage CommissionSergeant Charlie Cloud, referring to the 411 bottles of unlicensed Read More
We Won't Ask Where They Keep the Burger Patties
A Checkers restaurant in Sanford, FL, found itself with some unwelcome publicity recently when word leaked to local media that it not only had received Read More
Recipes In This Issue
Barley and Mushroom Salad
YIELD: 24 servings Vinaigrette 1 oz. white wine vinegar 1 Tbsp. honey 1 Tbsp. brown mustard 4 oz. olive oil Salt and pepper 2 qts. water as needed vegetable Read More
Smoked Salmon Latkes
YIELD: 4 to 6 servings 1 pt. sour cream 1 Tbsp. Old Bay or other crab-boil seasoning 1 lbs. russet potatoes 5 oz. smoked salmon, finely chopped 1 small Read More
Strawberry Biscuit
YIELD: 25 servings 2 lbs., 6 oz. flour 4 oz sugar 2 Tbsps. baking powder Tbsp. baking soda Tbsp. salt 1 lb. butter 2 lbs. heavy cream fresh strawberries Read More
Mesclun and Strawberry Salad with Balsamic Glaze
YIELD: 10 servings Spiced Walnuts 2 oz walnuts 1 Tbsp. olive oil 1 Tbsp. ground cinnamon 2 tsps. ground nutmeg cup brown sugar Candied Ginger 1 oz. ginger, Read More
Prosciutto & Asiago Rice Cakes with Pesto Aoli
YIELD: 20 cakes cup mayonnaise 2 Tbsps. basil pesto or sun-dried-tomato pesto 3 cups cooked medium-grain white rice cup grated Asiago cheese 2 eggs, lightly Read More
Rhubarb, Bacon and Onion Compote with Wisconsin Pleasant Ridge Reserve Cheese on Toasted Whole-Grain Bread
YIELD: 20 servings lb. sliced bacon, diced 1 sweet onion, thinly sliced 2 stalks red rhubarb, diced 3 Tbsps. apple-cider vinegar cup light-brown sugar Read More
Pacific Rim Mushrooms Stuffed with Lamb
YIELD: 12 stuffed mushrooms 12 large mushrooms 1 Tbsp. olive oil lb. ground American lamb tsp. garlic salt tsp. ground black pepper cup chopped red bell Read More
Grilled Vidalia Onion and Peach Salad
YIELD: 12 servings Dressing: 1 cups olive oil cup white-wine vinegar 4 Tbsps. Dijon mustard Salt and freshly ground black pepper to taste Salad: 12 Vidalia Read More
Blackened Turkey on Sugarcane Skewers with Mango
YIELD: 12 servings 3 lbs. turkey breast, diced into 1-in. cubes 3 oz. melted butter cup blackening seasoning mix 12 sugarcane or bamboo skewers 6 mangos, Read More
Rare Almond-Crusted Ahi Tuna with Red-Grape Cilantro Salsa
YIELD: 10 servings Red-Grape Cilantro Salsa 1 lbs. seedless red California grapes, quartered 1 cup chopped cilantro 1 red onion, chopped 2 Tbsps. minced Read More
Tempura Alaska Crab Legs with Yuzu Ponzu Sauce
YIELD: 10 servings Yuzu Ponzu Sauce 3 Tbsps. rice vinegar 2 Tbsps. mirin 2 Tbsps. yuzu juice (or half lime and half orange juices) 5 Tbsps. light soy Read More
Avocado, Tomato and Mozzarella Tower Salad
YIELD: 24 servings 2 lbs., 4 oz. fresh mozzarella, small dice 4 lbs. California avocados, small dice 2 lbs. tomatoes, small dice salt, as needed white Read More
Onion Tartlets
YIELD: 12 servings 1 lb. yellow onions, thinly sliced 1 lb. red onions, thinly sliced 4 oz. leek stalk, julienned 1 oz. olive oil to taste salt and pepper Read More
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