When you have to feed a lot of people, you tend to generate a lot of wasted food. That's the intractable logic of “volume feeding” operations and has been since the birth of the onsite dining industry. To do otherwise, except in some limited, highly controlled circumstances, is to risk leaving some diners hungry. At Swedish Medical Center in Seattle, however, a pilot program sponsored by Seattle Public Utilities has brought an innovative technology solution to the kitchen that helps ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.