Food Management
Home > Food Management > Magazine Issues > January 1, 2012

January 1, 2012

Food Management | January 2012 Issue

  • Jan. 1, 2012
    article
    Food Management

    How to Feed a Feeding Frenzy

    The headlines started appearing in early December in newspapers, on blogs and on TV. And they kept coming, dozens of them: Food Served in Children's Hospitals...More
  • Jan. 1, 2012
    article
    Food Management

    UCLA's All-Asian Dining Hall

    Renovated Rieber rotates seven popular Eastern cuisines…exclusively....More
  • Jan. 1, 2012
    article
    Food Management

    Bill of Health

    Hospital café uses special software to print custom nutrition data, promo offers on customer receipts...More
  • Jan. 1, 2012
    article
    Food Management

    Omaha Wants to Eat Mor Chikin

    Eurest opens Chick-fil-A Express in downtown business building....More
  • Jan. 1, 2012
    article
    Food Management

    The Virtue of Sharing

    Merced Schools lets students donate unconsumed items....More
  • Jan. 1, 2012
    article
    Food Management

    A Time for Choosing (Two)

    Nutrition, Inc., concept designed to provide middle/high school customers with choice, variety in sandwich/salad combo selection....More
  • Jan. 1, 2012
    article
    Food Management

    40 Years of Ideas

    25YEARS AGO IN FM ARA Services' purchase of Oakbrook, Illinois-based Szabo Foodservice strengthened its position in the Corrections marketAdvocacy efforts...More
  • Jan. 1, 2012
    article
    Food Management

    Oh, the Changes She's Seen!

    Jean Bennett started with U-MD Dining in 1961. Here's her retrospective....More
  • Jan. 1, 2012
    article
    Food Management

    In Brief

    Virginia Tech has named Ted Faulkner its new director of Dining Services, succeeding Rick Johnson, who left a year ago to join Duke University as assistant...More
  • Jan. 1, 2012
    article
    Food Management

    Ducks Hope to Goose Airport Food Sales

    HMSHost Corp. opened the new Anaheim Ducks Breakaway Bar & Grill at Orange County's John Wayne Airport. The eatery boasts a theme based on the National Hockey League team and features a sports bar atmosphere and menu, with a selection of wings, ......More
  • Jan. 1, 2012
    article
    Food Management

    NACUFS Looks for Standout C-stores

    Deadline for Best in Business award nominations is March 9...More
  • Jan. 1, 2012
    article
    Food Management

    ADA Changes Name

    Association henceforth to be called Academy of Nutrition and Dietetics...More
  • Jan. 1, 2012
    article
    Food Management

    Keep On Truckin'

    Food trucks are the most visible illustration of how operators are expanding intercept marketing efforts to tap customer traffic that's on the move....More
  • Jan. 1, 2012
    article
    Food Management

    High End Deli is Flatbreads-Focused

    When Purdue's Memorial Union Commons replaced an aging scatter system four years ago, a new concept that evolved to replace it was Flatbreads, a casual, high-end deli that emphasizes both fresh handcrafted sandwiches and flatbread melts (not traditional ......More
  • Jan. 1, 2012
    article
    Food Management

    Dining at Darden

    One of the world's foremost commercial foodservice firms turns to a noncommercial foodservice specialist to manage its onsite dining needs....More
  • Jan. 1, 2012
    article
    Food Management

    Serving the Client That Knows Its Foodservice

    When Darden Restaurants opened its Orlando Restaurant Support Center (RSC), it was the first time the heavyweight restaurant chain company had a chance to operate its own in-house foodservice. So the natural question to ask is, why didn't it simply ......More
  • Jan. 1, 2012
    article
    Food Management

    No Meat Required

    When vegetarian dishes steal the identity of traditionally carnivore favorites, vegetarians are satisfied and flexitarians intrigued....More
  • Jan. 1, 2012
    article
    Food Management

    Vegan Brazilian Black Bean Stew (Feijoada)

    YIELD: 4 TO 5 SERVINGS 1 Tbsp. oil for sautéing 1 medium yellow onion, chopped 2 cloves garlic, minced ½ pound Mexican-spiced vegetarian sausage, cut into half-circles 2 medium garnet or jewel yams, peeled and diced 1 large red bell pepper, diced 2 cans ......More
  • Jan. 1, 2012
    article
    Food Management

    Greenwheat Freekeh Vegetarian Meatballs

    YIELD: 24 MEATBALLS 2 cups water salt, as needed 8 oz. greenwheat freekeh 2 Tbsps. olive oil ¼ cup shallot, chopped 2 Tbsps. minced garlic 1 ½ tsps. dried oregano 1 tsp. kosher salt ½ cup chopped Italian parsley 4 eggs 1 cup grated Parmesan 1 ½ cup ......More
  • Jan. 1, 2012
    article
    Food Management

    Vegetarian Sloppy Joes

    YIELD: 4 TO 6 SERVINGS 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green pepper, chopped 3 cups cooked brown rice 2 (16 oz.) cans Mexican-style pinto beans ¾ cup hickory smoke barbecue sauce 4 to 6 whole grain buns Heat oil in large skillet over ......More
  • Jan. 1, 2012
    article
    Food Management

    Oak Park & River Forest High School Vegan Chili con Barley

    YIELD: 4 SERVINGS 1 medium onion 1 large carrot 1 large celery stock 1 medium green bell pepper 1 Tbsp. oil 2 garlic cloves, minced 1 (14 oz.) can diced tomatoes 3 ½ cups vegetable stock ¾ cup barley 19 oz. canned beans ¼ cup tamari or soy sauce 1 ½ ......More
  • Jan. 1, 2012
    article
    Food Management

    Coconut-Avocado Ceviche

    YIELD: 4 SERVINGS 4 Roma tomatoes, diced 2 Thai coconuts, soft inner flesh removed and sliced into ¼" to ½" strips 1 large fresh avocado, peeled, pitted and diced 1 mango, peeled pitted and diced 4 oz. lemon juice ¼ cup cilantro, chopped 2 Tbsps. chili ......More
  • Jan. 1, 2012
    article
    Food Management

    Tex-Mex Veggie Enchiladas

    YIELD: 12 SERVINGS For the jalapeno-cilantro sauce: 10 cups prepared salsa 10 garlic cloves, coarsely chopped 5 jalapeno peppers, chopped 2 cups fresh cilantro 4 oz. lemon juice salt and pepper, to taste For the enchiladas: 40 oz. red enchilada sauce ¾ ......More
  • Jan. 1, 2012
    article
    Food Management

    Potato Napoleon with Grilled Vegetables

    YIELD: 1 SERVING 2 oz. olive oil 2 oz. red pepper 1½ oz. yellow pepper 1 oz. orange pepper 1 oz. summer squash, sliced 2 oz. red onion, sliced 1 oz. zucchini squash, sliced 12 oz. fresh Russet potato 2 oz. leeks, fine dice 2 oz. fresh spinach ¼ oz. ......More
  • Jan. 1, 2012
    article
    Food Management

    North Carolina State Vegetable Pot Pie

    YIELD: 60 SERVINGS 1¼ gallon, plus one cup water ¾ tsp. celery salt ½ of a #10 can of potatoes, diced, drained 10 lbs. 5-way mixed vegetables ½ of a #10 can of mushroom stems & piecesdrained 1½ tsp. thyme, whole 1½ tsp. rosemary, whole ¼ tsp. white ......More
  • Jan. 1, 2012
    article
    Food Management

    Heirloom Bean and Wild Rice Burger

    YIELD: 1 BURGER ½ cup cooked heirloom beans ¼ cup cooked wild rice 1 tsp. roasted garlic, minced 1 tsp. onions, diced 1 tsp. parsley, chopped salt, to taste freshly ground black pepper, to taste 1 Tbsp. water ½ cup flour 1 egg 2 Tbsps. water ½ cup bread ......More
  • Jan. 1, 2012
    article
    Food Management

    Portobello Panino

    YIELD: 24 SERVINGS 9 lbs. Portobello mushroom caps, stems and gills removed, cut into ½" slices ½ cup vegetable oil 2 cups sweet soy glaze 1 cup Dijon mustard 24 baguette rolls 24 1-oz. slices smoked mozzarella Saute mushrooms in oil until browned and ......More
  • Jan. 1, 2012
    article
    Food Management

    One Hearth, One Pot: For the Love of Food and History

    Clarissa Clifton got the idea for her historical Southern cookbook while participating in living history demonstrations at Latta Plantation in Charlotte, NC. Groups who gathered around Clifton's hearth to see her cook, especially the kids, inspired ......More
  • Jan. 1, 2012
    article
    Food Management

    Bacon, Lettuce and Grape Canapes

    YIELD: 24 canapes 6 slices artisan white bread, ¼" thick, crusts removed 2 Tbsps. mayonnaise 6 inner romaine lettuce leaves, rinsed and dried 8 slices applewood smoked bacon 24 red seedless grapes, rinsed and dried 24 decorative bamboo skewers Lightly ......More
  • Jan. 1, 2012
    article
    Food Management

    Seniors Cook.

    Working alongside Cura Hospitality executive chefs, residents of Phoebe Ministries' senior living communities in Allentown, Richlandtown, Wernersville...More
  • Jan. 1, 2012
    article
    Food Management

    Bake Until Fancy

    STEVE GOLOBChefUniversity of British Columbia Tuxedo Orzo Pasta is a very dressed up' casserole. First of all, it has some classy colors: black and white....More
  • Jan. 1, 2012
    article
    Food Management

    Baked Polenta with Provolone, Roasted Peppers and Mushroom

    YIELD: 24 appetizer, 8-10 entrée For the Polenta: 8 cups water 2 tsps. salt 2 tsps. black pepper 1 tsp. dried rosemary 1 tsp. dried thyme 2 cups polenta ¼ cup roasted red peppers, well dried and diced ¼ cup Parmesan cheese, grated 2 Tbsps. butter 1 tsp. ......More
  • Jan. 1, 2012
    article
    Food Management

    Yale's Healthy Hybrid C-Store

    It was a familiar story. Yale University had already designed (and partially completed) its new, architecturally dynamic Health Center in Summer 2010 when it asked the dining services department to operate a convenience store there. The space and ......More
  • Jan. 1, 2012
    article
    Food Management

    Right in the Hearth of It All

    Hearth ovens and stations designed around them provide a great sense of theater, plenty of menu flexibility and surprising energy efficiency....More
  • Jan. 1, 2012
    article
    Food Management

    Toast of the Town

    Phillips Foods was recently recognized by the Downtown Baltimore Partnership as one of the Awardees for making Downtown a better place for residents and...More
  • Jan. 1, 2012
    article
    Food Management

    Industry News

    Collaboration on Ground Beef Traceability Performance Food Group and IdentiGEN say they have developed the first commercial solution to trace ground meat...More
  • Feb. 1, 2012
    article
    Food Management

    Supplier Briefs

    Linda Hartbarger, cook manager at Bellamy Middle School in Chicopee, MA, was the grand prize winner in the USA Rice Federation's Healthy Rice Bowls contest...More
  • Jan. 1, 2012
    article
    Food Management

    market basket

    American Pride Seafoods proudly introduces new Coastal Harvest Bacon Wrapped Scallops. Hand-wrapped in hickory bacon and individually placed on wooden...More
  • Jan. 1, 2012
    article
    Food Management

    But Can We Say It Makes You Wet?

    European Union regulators have decided that bottled water marketers can no longer claim that their product prevents dehydration. On the bright side, they're still allowed to claim that it quenches thirst, but stay tuned… Apparently, the directive ......More
  • Jan. 1, 2012
    article
    Food Management

    QUOTE OF THE MONTH

    It's an artificial construct of our society, a cultural decision, to make pets out of dogs and meat out of pigs. Both animals could be used the other...More
  • Jan. 1, 2012
    article
    Food Management

    Lye Down in Hunger

    Smithsonian magazine recently ran an article about the enduring popularity of lutefisk, a traditional Scandinavian fish dish that consists of dried cod that's been soaked in lye (yes, the stuff that's the active ingredient in Drano)...More
Upcoming Events
RSS
View All Events
Food Management Past Issues
March 2013
view all issues
Food-Management.com
Penton Restaurant Group
Copyright © 2013 Penton Media, Inc