May 1, 2008
Editor's Page
@TEOTD, HUDS HTNOTH
Like most other middle aged people, I do not find text messaging on my cell phone to be a particularly easy way to communicate. I'd much rather just call More
Innovator
The GREEN HOUSE Effect
Dining at the U.S. Capitol gets an environmental makeover. More
Management
And The Winners Are
Each year the class of Silver Plate award winners represents a different mix, a unique amalgam of talents that reflects the immensely varied and immensely More
Amy Greenberg
Senior Vice PresidentCitiNew York City, NY WHAT'S ON GREENBERG'S PLATE? ANNUAL BUDGET: $19 million ANNUAL MEALS SERVED: 554,100 STAFF: 143 (incl. 130 More
Shawn LaPean
Shawn LaPean’s success at addressing contemporary issues such as sustainability that earned him the 2008 IFMA Silver. More
Mary Angela Miller MS, RD, LD, FADA
Administrative Director of Nutrition Services Ohio State University Medical CenterColumbus, OH WHAT'S ON MILLER'S PLATE? BEDS: 1,158 DAILY MEALS SERVED: More
Steve Hammel
Dining Services Program ManagerU.S. Navy, Southwest RegionSan Diego, CA WHAT'S ON HAMMEL'S PLATE? MEALS SERVED: 30,000/day ANNUAL RETAIL TRANSACTIONS: More
Patricia Farris
Director of School Food ServicesArchdiocese of New Orleans WHAT'S ON FARRIS'S PLATE? ANNUAL BUDGET: $16.8 million MEALS SERVED PER DAY: 27,000 EMPLOYEES: More
Digging into Sustainability
Over 220 Society for Foodservice Management (SFM) members gathered in midtown Manhattan on April 15 for the association's annual Critical Issues Conference, More
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
By Jennifer 8. Lee Twelve Publishing, New York, 2008, 310 pp., $24.99 (hardcover) Lee is a metro reporter for the New York Times whose interest in exploring More
Your Best Chance for a Best Concept Award!
If you have an innovative, forward-thinking concept that could win a Food Management Best Concept Award, you had better move fast. The deadline for entries More
People Power
Management at the newly opened St. John Health Plaza Cafe credit their dream team staff with the success they've termed beyond our expectations. A sense More
NACUFS Names C-Store Award Winners
NACUFS has announced the winners in the 6th annual NACUFS Best in the Business Campus C-Store Contest. The winners are: The Corner Store at the University More
in brief
Correction: In April's Food Feature, Catering for a Cause, the Pomegranate Roasted Rack of Lamb recipe was from Chef John Henry Reid, executive chef, More
Vanderbilt Elevates Howard
Camp Howard has been named Director of Vanderbilt Dining at Vanderbilt University. In this position, he will have responsibility for Vanderbilt Dining's More
NAMA Extends Healthy Vending Program
A program that educates consumers about healthful vending machine products was recently launched by the National Automatic Merchandisers Association (NAMA). More
Yankees Change Concessionnaires for New Ballpark
The New York Yankees have announced that Centerplate concessionaire at current Yankee Stadium through the 2008 season will not be retained at the new More
A Contract Legend Returns to the Scene
Mike Bailey, the British catering executive who played a major role building Compass Group's U.S. division, has returned here to form a new holding company More
Going for the Gold
Adam Korzun, MS, RD, LDN, feeds champions. As dietitian for the United States Olympic Committee's Food & Nutrition Services, Korzun spends his days linking More
Options for a Kitchen Mainstay
It may be that combi ovens are not yet a kitchen mainstay but they are starting to come close. Today their popularity has grown so much that they are More
Food
V Cuisine: The Art of New Vegan Cooking
by Angela LinardisWhitecap Books, November 2007, $29.95 Check your bell-bottoms at the door. Angela Linardis means to pound several more nails into the More
DIY Dispensers
Ever notice how it takes longer to order a coffee drink at Starbucks than it does to order dinner at the Ritz? Maybe it's because you don't feel the need More
Scene Stealing Sides
Mark Sakowski Executive Chef, Residence Dining Louisiana State University Baton Rouge, LA There's enough garlic in the Stuffed Tomato Gratin that the whole More
The House Dining Operations
Restaurant Associates operates eight outlets for the House of Representatives around the U.S. Capitol. They are In the U.S. Capitol Members Dining Room More
The Big Idea: Greening Up the Place
Here is the Green the Capitol scorecard for Spring 2008 Done Purchased carbon offsets to mitigate 30,000 metric tons of greenhouse gases Initiated a design More
Pulp Fact
Hidden in the recesses of the Longworth House Office Building is one of the most important components of the Green the Capitol project: a pulper that More
Meanwhile in the Upper House
The U.S. Senate continues to manage its own in-house dining operations, primarily the venerable Senate Dining Room, called Washington's most exclusive More
The Power Palate
These days, taste buds speak the language of big, bold flavors. More and more often, where you find beef and pork, you'll find ancho chiles, hoisin, chimichurri, More
Just Let it Marinate!
These rich flavors can take beef & pork to new places. Hawayij Yemenite Spice Rub from Eric Eisenberg, executive chef, Swedish Medical Center, Seattle, More
Do's and Don'tsfor Adding Flavor to Beef & Pork
Do Do use more herbs with pork and more dry spices with beef. The two have different structures and respond to different treatments. Do be true to the More
Grant and Award Opportunities
$2,000 for Menu Planning Kellogg NuCrew is a program designed to help schools transition from traditional food-based planning to nutrient standard menu More
Departments
Our Summer Agenda
With spring now in full swing, many of us turn our thoughts and attention to Chicago for that annual rite of passage known as the National Restaurant More
Briefs
Pilgrim's Pride Corp. has promoted Robert Wright to COO. He had been executive vice president of sales and marketing. The company also announced the sale More
A Breath of Fresh Air
Bates Dining Commons Bates College Lewiston, ME Great Spaces looks at new and recently renovated onsite facilities whose design demonstrates unusual flair, More
Key Principles of Project Management
Project management is a term often thrown around in business, but what is it really? Sounds simple, but people often confuse the process with the project, More
Manitowoc Lands Enodis
The Manitowoc Co., Inc., has completed an acquisition offer for major foodservice equipment manufacturer Enodis plc (LSE: ENO) in a transaction valued More
New Name for Nestle Foodservice Unit
Nestl Foodservices North America has been renamed Nestle Professional. Along with the change in name, the unit has been restructured to allow for working More
More Schools Get Kellogg Grants
Four school districts recently received $2,000 grants each from the Kellogg NuCrew Program to help offset the cost of implementing Nutrient Standard Menu More
Hanlin to Succeed as Sunkist CEO
Sunkist Growers has elected Russell Hanlin, currently senior vice president of sales and marketing, to succeed President/CEO Timothy Lindgren when he More
Meyer Buys Natural Beef Business
Meyer Natural Angus has entered into an agreement to acquire the natural and organic beef business of Coleman Natural Foods LLC. The sale allows Coleman More
First Allergy-Free Food Plant
AllergyFree Food Co. has announced the opening of what it calls the first allergy-free food production plant in the United States, located in Dawsonville, More
The Ultimate Alfresco
You can't beat the view, though you may want to use the restroom before you sit down. We're talking about Dinner in the Sky, a new dining concept introduced More
Distaff Dipsomania
The face of alcoholism in Russia is decidedly male, with high-profile characters like boozy former president Boris Yeltsin reinforcing the country's international More
Recipes
Stuffed Tomato Gratin
YIELD: 24 servings 24 tomatoes 3 cups mix of long grain and wild rice, cooked 3 Tbsps. garlic, chopped 3 Tbsps. onion, chopped 1 cup Parmesan cheese, More
Cinco de Mango Salsa
YIELD: 12 Servings 6 large ripe mangos, diced 2 medium jalapeno peppers, diced 1 cups red bell pepper, diced cup red onion, diced cup fresh lime juice More
Flank Steak with Corn and Tomato Relish
YIELD: 100, 4 oz. servings RELISH: 3 #10 cans corn kernels, drained 1 #10 cans tomato, diced 5 cups roasted red bell peppers, chopped 2 cups red wine More
Slow Roasted Berkshire Pork Loin
YIELD: 10 servings FOR PORK: 2 Tbsps. fresh thyme (minced) 2 Tbsps. kosher salt 1 Tbsp. fresh garlic (minced) Tbsp. fresh ground black pepper 2 Tbsps. More
Sofrito Roasted Pork
YIELD: 45 SERVINGS FOR SOFRITO: 3 cups red pepper, chopped 3 cups tomato, chopped 2 cups white onion, chopped 4 cups cilantro, chopped with stems 2 cups More
Roast Beef with Onion Relish on Focaccia Bread
YIELD: 24 servings FOR THE ONION RELISH: 2 lbs. white onions, narrow wedges (2 quarts) 1 lbs. green, red and yellow bell peppers, julienne (1 quarts) More
Jamaican Pork with Caribbean Pineapple Relish
YIELD: 12 servings PINEAPPLE RELISH: 2 Tbsps. butter 2 cups pineapple in juice, canned, drained, diced 2 Tbsps. brown sugar tsp. kosher salt 1 cup Smucker's More
Puerto Rican Steak and Peppers
YIELD: 24 (7 oz.) Servings 1 cup olive oil 8 lbs top round beef, cut into thin 2-inch slices 4 lbs. yellow onion, sliced into -inch strips (1 gal) cup More
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