December 18, 2007
Articles
New Mexico leads the nation in providing free/reduced breakfasts to low-income children, according to a report from the nonprofit Food Research and Action Center
New Mexico leads the nation in providing free/reduced breakfasts to low-income children, according to a report from the nonprofit Food Research and Action Read More
The Pasco County (FL) School District plans to install vending machines dispensing reimbursable breakfast and lunch meals as well as healthful snacks by the end of January
The Pasco County (FL) School District plans to install vending machines dispensing reimbursable breakfast and lunch meals as well as healthful snacks Read More
Pilgrims Pride Corp. CEO O.B. Goolsby, Jr., passed away on December 17th, two days after suffering a stroke while on a hunting trip
Pilgrims Pride Corp. President/CEO O.B. Goolsby, Jr., passed away on December 17th, two days after suffering a stroke while on a hunting trip. The company Read More
Focus Products Group LLC has acquired Regal Ware Worldwides Food Service division,
Focus Products Group LLC has acquired Regal Ware Worldwides Food Service division, which markets commercial coffee urn, cookware and related beverage Read More
Foodservice at the U.S. House of Representatives foodservice began operating on December 17th under a new contract with Restaurant Associates that will bring organic and locally grown cuisine to its offerings
Foodservice at the U.S. House of Representatives foodservice began operating on December 17th under a new contract with Restaurant Associates that will Read More
From Cook-Chill to Room Service on Demand
When Methodist converted its patient meal production to room service in 2005, the move entailed a retrofit of one of two tray lines (the other still supplies Read More
The New Contract Director: Letting Your Guard Down
Vanessa Robinson As an FSD for a large contract company, Vanessa Robinson has paid her dues in terms of moving from account to account over a 20 year Read More
Eyes on the Price
The Xanterra-operated Carvers Cafe at Mount Rushmore National Memorial communicates its prices on a standard over-the-counter menu board. How commercial Read More
WRIGHT STATE: Bucking the Trend
Wright States Union Market food court offers a small dollar menu but gets the bulk of sales from regularly priced stations. At Wright State University Read More
AKRON SUMMA HEALTH: Playing High-Low
Diners enjoy the upscale food and ambiance at Summa Healths Virtues restaurant where chefs prepare creations priced well above standard onsite levels. Read More
CHAGRIN FALLS (OH) SCHOOLS: Pricing A la Carte
Cash sales in the K-12 market have taken a hit recently as many of its most profitable traditional offerings have been forced off the serving line because Read More
WELLPOINT: Testing the Limits of the Value Proposition
Wellpoints Paul Caron is an old hand at tinkering with pricing to maximize his bottom line. How do you test the upper limits of price resistance without Read More
Pie-Lingual
Sweet pies and savory meat/vegetable-filled pastry pies appear in every global cuisine. Here are a few to consider for your next theme dinner: SAVORY Read More
Pies: From Sweet to Savory
What makes something a true pie? One technical and narrow way of looking at it is to define pies as combinations of sweet or savory ingredients held in a pastry crust and baked in a deep dish with sloped sides (as opposed to the straight and shallow sides of a tart). But since pies by their very nature are made to offer down-home, comforting satisfaction, why be a stickler about nomenclature? Read More
Caramel Apple Sweet Potato Crunch Pie
Yield: 1 10-in. pie, 8 servings 212 cups apple pie filling 1 tsp. vanilla extract 112 tsps. pumpkin pie spice 2 cups sweet potatoes in light syrup, cut Read More
Apple Fruit Empanadas
Yield: 16 servings 2 cups pineapple juice 6 oz. brown sugar, packed 2 tsps. cinnamon 12 tsp. vanilla extract 14 tsp. food starch 48 oz. frozen apple slices, Read More
Savory Hazelnut Pear Galette
Yield: one 9-in. pie, 8 servings 1 9 prepared, pre-rolled, single piecrust 412 oz. Brie cheese, rind removed, sliced, divided in half 1 pear, cored, thinly Read More
Three Onion Pot Pie
Yield: 12 servings 4 oz. salted butter or margarine 8 oz. white onions, diced 1 8 oz. red onions, diced 1 8 oz. yellow onions, diced 1 10 oz. carrots, Read More
Red Anjou Pie
Yield: 1 9-in. pie 4 red Anjou pears, cored, coarsely diced juice of 12 lemon 13 cup sugar 13 cup flour 1 tsp. cinnamon 12 cup dried apricots, diced 12 Read More
Strawberry White Chocolate Tart
Yield: tw o 10-in tarts , 24 servings Pastry Cream: 1 cup milk 1 cup heavy cream 6 large egg yolks 212 oz. sugar 2 Tbsps. cornstarch 8 oz. white chocolate, Read More
Fresh Peach Frangipan Tart
Yield: one 9-in. tart , 8 servings PASTRY DOUGH: 14 cup butter, softened 14 cup sugar 14 tsp. salt 2 large egg yolks 1 cup flour FILLING: 13 cup almond Read More
Tuscan Primavera Pie
Yield: 48 servings 12 carrots 8 stalks celery 4 whole onions 24 cloves garlic 1 qt. olive oil 1 cup fresh oregano 1 Tbsp. salt 1 tsp. freshly ground black Read More
Why Mutual Expectations Matter
I recently found myself thinking about how often I have heard the phrase exceeding customer expectations in the many mission statements and business proposals Read More
SFM Confab Travels North of the Border
With an emphasis on food as the SFM celebrated the sights, flavors and networking opportunities of Montreal.Beginning with a culinary tastings tour of specialty shops Read More
Short Order a Hit at Nursing Facility
New menu lets residents get favorites every day. The traditional view of onsite dining is that you must provide day-to-day variety to avoid the dreaded Read More
Theres Got to Be an Easier Way to Run a Business
Theres Got to Be an Easier Way to Run a Business Hospitality Masters Press 2001, 170 pp, $14.95 (paperback) Want to know how to be more effective with Read More
Big Brother Is Watching You Eat
At a university in Holland, there is an on-campus restaurant where diners are under constant scrutiny, and we are not talking about surveillance looking Read More
OU Supports Local Produce Auction
Ohio U. Executive Chef Matt Rapposelli (l.) with a local grower. Participation encourages other buyers to take a second look at offerings. Ohio University Read More
They Got Your Goat
USA Today reported recently on a self-service slaughterhouse outside Indianapolis where customers get to kill a goat or lamb for themselves. Its like Read More
Nutrition Info Goes Overboard
Apparently, technology firm EDS thinks there is a market out there for people who wish to be nagged about their food choices while they are grocery shopping. Read More
Deterring the Unhealthy Snack Attack
School sells healthy snacks for class parties. As school districts try to hone the healthy eating message embedded in most district wellness policies, Read More
Bringing the Heat
Riding the range is more than a pastime for the typical restaurant cook. The range is the production backbone of the kitchen and a cooks most important Read More
Goldstein, Neff Help Launch Hospital Cafe
THE BIG PICTURE. Harvard University Dining Services recently installed42-inch flat-panel plasma screen television monitors in its 13 dining halls. The Read More
Improving the Effectiveness of ServSafe Training
The ServSafe food safety training and certification program from the National Restaurant Association Educational Foundation (NRAEF) is the best known Read More
It Pays to Mind Your Manners
Kids get catered lunch as reward for polite behavior. The typical school lunchroom is a raucous scene, and table manners are often sacrificed to more Read More
U-WI Opens New Dining Hall
Features include kosher station. The University of Wisconsin at Madison has opened its newest renovated dining hall, Rhetas at Chadbourne Residential Read More
Trendwatch: The Middle East
Geographically, the Middle East is a broad group of many regions that range from North Africa though Asia. Its culinary landscape reflects the diverse Read More
Couscous with Lamb and Olives
Yield: 4 servings 1 Tbsp. olive oil 114 lbs. boneless, lamb stew meat, cut into 1 chunks 12 tsp. kosher salt 12 tsp. hot paprika 14 cup garlic cloves, Read More
2008 FAME Award Winners Announced
Program designed to recognize the best in school foodservice. Read More
Demolition Desserts: Recipes From Citizen Cake
Known for her art project approach to dessert creation at her San Francisco restaurant, Citizen Cake, Falkner joins the list of notable restaurant chefs Read More
Pan Seared Herbed Potato & Salmon Cake
Yield: 6 portions 10 oz. Golden Grill Russet Premium Hashbrowns 6 oz. fresh salmon 14 cup fresh chervil, chopped 14 cup fresh sorrel, chopped 14 cup I Read More
A Roundabout Road That Led to Iowa City
Barry Greenberg Not many chefs who work the fine dining restaurants, resorts and spa hotels of Marthas Vinyard, Vail and Southern California wind up in Read More
Satisfaction All Around
A FEAST FOR THE EYES. Snacks, grab-and-go and impulse items are merchandised throughout Methodists Market Place Cafe. If you were looking to pick a place Read More
Parkhurst Launches Healthy Global Cuisine Program
Initiative encompasses more than 250 international recipes. HEMI-POWERED. Parkhursts new Hemisflavors program uses more fresh produce for a healthier Read More
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