April 1, 2008
Articles
John M. Cabot: 1947 - 2008
On March 18th, the foodservice community lost one of its true icons with the passing of John Cabot, a senior vice president of the US Foodservice organization, More
Taking School Lunch Concerns to Congress
Mary Ann McCann hiked up Capitol Hill on March 4, the third day of SNA's annual Legislative Action Conference (LAC), to carry her district's meal program More
Duke's Divine Caf
Sitting in the middle of Duke University's high-tech, modern campus is an oasis of simplicity and earthy values. The Refectory Caf serves hot, healthy More
book review
Microtrends: The Small Forces Behind Tomorrow's Big ChangesBy Mark J. Penn with E. Kinney ZalesneTwelve Publishing 2007, 448 pp., $25.99 Mark Penn is More
Motorola Goes Greenish
Reducing waste and going green are major imperatives that many onsite foodservice departments are looking to implement. However, costs and customer resistance More
Military Meal Time
In the strictly regimented lifestyle of a Marine, meals have historically been served only at certain times during the day. But at Camp Lejeune, NC, Sodexo More
Breakfast in Bed(rest)
Diagnosis: Dull. Hospital food has long had the reputation for being boring, tasteless and definitely not personalized. But at St. Vincent's Infirmary More
UM-Flint to Start Dining Program
The University of Michigan at Flint will initiate an on-campus dining program to complement new student housing and has chosen Sodexho as the provider. More
HFM Names Schroeder President
HFM has elected Kris Schroeder, nutrition services director for the Swedish Medical Center in Seattle, to be its president for the 2009-2010 term. Maria More
Is This Your Year for a Best Concept Award?
FM is looking for innovative, out-of-the-box, forward-thinking concepts that it could recognize with a 2008 FM Best Concept Award. Winners will be featured More
In Brief
Levy Restaurants has been selected as the catering and concessions provider for the Barclays Center, the new home of the NBA's New Jersey Nets in Brooklyn, More
Enemy at the Gates
More than a third of middle and high schools nationwide sit within a half-mile of a fast-food outlet or convenience store, says a University of Illinois More
Study: Institutions Top Restaurants in Food Safety
A study by the Orange County (CA) Register found that schools and hospitals in the region score significantly better on food safety than commercial restaurants. More
Cheap Seats and Endless Eats
At least thirteen of Major League Baseball's 30 teams are offering all-you-can-eat seats for all or part of the 2008 season, reports USA Today. The idea More
The Plate's the Thing
A new study suggests food served on a china plate tastes better to some than the same food served on a paper plate. Nearly 1,000 college students participated More
Profiles in Healthy School Eating
Inspiration and practical ideas for school wellness are found in a collection of real-life stories gathered by the School Nutrition Association. Well More
New Chef in School
If you were a celebrated fine dining chef known for your work in some of Southern California's trendiest restaurants, and then as the culinary driver More
Managing Onsite's Contradictory Expectations
Without a doubt, the onsite foodservice business is correctly classified as a service industry. This leads many of us to a certain sense of satisfaction More
Teaming Up for Transition
Walk through the marqued entrance of Crawford-Long Hospital's Seasonings cafe and you will see a retail operation equal in every way to that of the most More
How to tap your inner hardhat
A basic tenet of internationally famous management guru Peter Drucker is that the effective executive accomplishes his or her goals through other people. More
Catering for a Cause
Often, catering an event can feel like running a three ring circus. It takes great timing, impeccable planning and a lot of heads and hands to pull off More
Chefs Coming Together for a Cause
This past March, Cura Hospitality chefs gathered together to cater the Dining with Diakon fundraising event of the season. Diakon Lutheran Social Ministries, More
Catering with a Higher Purpose
There is much more to Goodwill Industries than meets the eye. Mention Goodwill and most people think of used clothing and furniture stores. What many More
Combining Companies
Here's one recipe for fundraising success: become a corporate sponsor and amp up your catering division with the purchase of a distinguished local catering More
Curried Lamb Skewers
YIELD: 50 skewers cup canola oil 1 large onion, diced can green curry paste 1 Tbsp. curry powder 1 cinnamon stick 1 bay leaf 1 tsp tumeric 1 can coconut More
Pomegranate Roasted American Lamb Rack
YIELD: 12 servings 5 American Lamb racks, French salt and pepper, to taste 18 garlic cloves, finely chopped 2 cups pomegranate molasses or syrup 1 qts. More
Catering: the next Big Thing
So what is the next big trend in the catering realm? Below, some experts offer ideas to keep in mind when creating a special event atmosphere and menus. More
Warm Honey Glazed Prawn Cocktail with Candied Pear
YIELD: 12 servings 48 large black tiger prawns, peeled, reserve shells, (about 1 lb., 6 oz.) salt, as needed 1 Tbsp. coarsely ground peppercorns 1 lb., More
Tenderloin of Beef Sauce Perigueux
YIELD: 4 servings 4 beef filets, 8-oz. ea. salt and pepper, to taste 3 cups demi glace 5 oz. truffle oil 3 oz. chopped truffle 1 oz. foie gras Season More
Basil Stuffed Pork Tenderloin
YIELD: 50 servings 12 lbs. fresh pork ternderloin 1 Tbsp. salt 1 Tbsp. black pepper cup garlilc, chopped 1 qts. fresh basil, chopped cup olive oil 1 cups More
Caramelized Onion & Chevre Cheesecake
YIELD: 8 servings 1 slice light rye bread 3 oz. walnuts 2 oz. butter 12 oz. mild yellow onion 2 oz. vegetable oil 1 lb. cream cheese lb. chevre cheese More
Great Coffee Cakes, Sticky Buns, Muffins & More
by Carole Walter Clarkson Potter Publishers October 2007 The know-how of James Beard Award Winner Carole Walter blends with a warm and cozy attitude in More
Back of the House
Flavor Forecast 2008 The forecast for 2008 is chile, with a chance of oregano. The spice experts at McCormick have conferred with researchers, top chefs More
Hass Avocado and Mango Salsa
YIELD: 4 servings 4 small (2 cups) fully ripened Mexican Hass avocados, peeled, seeded and diced 4 (2 cups) plum tomatoes, diced 2 small (2 cups) mangos, More
South of the Border
Mexican food spices up the menu with the flavors of cilantro, lime, chiles and cheese. More
More Bacteria Please
You may have heard about probiotics but weren't really sure what role they play in food and our health. Probiotics are bacteria that can be found in foods, More
A New Campus Landmark
Gorecki Dining & Conference CenterSt. Benedict CollegeSt. Joseph, MN Segment: College/University Enrollment: 2,049 (all female) Seating: 400 Hours:Weekdays: More
Green Friendly Equipment
Energy savings, sustainability, green operations and LEED certified are all the buzz words of our time. We hear them over and over and with increasing More
Enodis Announces Promotions
Enodis has named Kevin Fink and Peter MacFarland presidents of its Ice Group Americas and Merco units, respectively. Fink will also continue to serve More
Carlisle Acquires Dinex
Carlisle Foodservice Products has acquired Dinex International, a leading supplier of meal delivery systems for the healthcare segment. Dinex will continue More
In Brief
The EPA and Department of Energy have named ITW Food Equipment Group-North America the 2008 Energy Star Partner of the Year in the Product Manufacturer More
News Briefs
The CBORD Group, Inc., has been acquired by Roper Industries, Inc. in a transaction valued at $367 million. CBORD provides integrated transaction solutions More
Just Desserts
Where Pig Is Big The High Life Lounge and El Bait Shop in Des Moines, IA, sure knows how to keep National Pig Day (March 1, as if you didn't know) in More
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Frequently Requested
- FM's 2008 Top 50 Management Companies
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- FM's 2007 Best Concept Awards
