July 1, 2008
Editor's Page
You Can't Beat a Grass-Roots Campaign
A few columns ago, I mentioned the value our staff always finds in reader visits, and I was reminded of that again earlier this month, when FM Associate More
Innovator
Excellent
The list of challenges facing foodservice directors in large school districts is epic: ballooning food and labor costs, inadequate subsidies chasing unfunded More
Management
Success In Excess
At a time when most onsite operators are looking for new ways to build revenue or cover overhead costs, many consider whether one solution may be leveraging More
Food
Food Feature: Off the Pie Charts
While the battle between the New York slice and the Chicago deep-dish still wages on, customers have come to expect many more pizza and flatbread options More
Management
ASHFSA Meets in Vegas
The American Society of Healthcare Food Service Administrators (ASHFSA) gathered its membership in Las Vegas in early June for the group's 2008 National More
Healthy Meals Drive Participation
The Escondido (CA) school district has found significantly higher participation rates in its high school cafeterias since implementing a healthier menu More
How Sweet It Is at UConn
The University of Connecticut has established its own honey-making operation, setting up 10 hives of honeybees that are expected to produce up to 2,000 More
book review
By Susan Levine Princeton University Press 2008, 252 pp., $29.95 (hardcover) Warning: don't take this book to the beach, unless you are a wonk. It is not More
Composting at Cox
The Cox Communications operations in West Warwick, RI, has been collecting organic food waste and shipping it to a composting facility that will turn More
Finan Takes Over at Cornell
Gail Finan, director of dining services at Bowling Green (OH) State University, is leaving to assume the role of director of dining and retail services More
Senate to Privatize Restaurants
The U.S. Senate has voted to privatize its Senate Restaurants foodservice operations, which are expected to be taken over by Restaurant Associates. The More
Morrison Sends Chefs Into the Fields
A couple dozen chefs from Morrison's healthcare and senior dining units got together recently at the Chef's Garden, a unique farm operation in Huron, More
Cruisin' at SDSU
San Diego State University's Bon Voyage Cruise 2008 theme night in The Dining Room at Cuicacalli Suites attracted more than 1,100 students. They enjoyed More
Penton Food Group Launches JobZone
Penton Media's Food Group has launched its new targeted online career center, Food JobZone, at www.foodjobzone.com. The site offers industry employers More
Premier Debuts Cabot Award
The Premier purchasing cooperative debuted a new honor at its recent annual Foodservice Forum. The Forum was held in conjunction with its 2008 Annual More
Mary Hofer, 1947-2008
Mary F. Hofer, former publisher of Food Management, passed away suddenly on June 20 in her home outside Cleveland, OH. She was 60 years old, and died More
HFM Announces Culinary Finalists
The five culinary teams have been named that will compete at The National Society for Healthcare Foodservice Management (HFM) 20th anniversary conference. More
Aramark Names B&I Head
Aramark has named longtime B&I executive Gary Crompton president of its Business Dining unit, reporting to Ira Cohn, president of the Business and Industry More
GAO Slams FDA
The Government Accountability Office (GAO) has released a report that harshly criticizes the FDA for failing to put the Food Protection Plan it released More
In Brief
Breaking News Briefs have returned to FM's website, www.food-management.com. Compass Group North America has launched www.compassgroupcareers.com, a site More
Bench Strength: Lone Star Stunner
Christina W. Smith MS, RD, LD was able to hone her love of food and desire to help people into a fulfilling career. As Nutrition Services Manager, Food More
Strategic Thinking: Foodservice Communities and the Social Web
Originally, what we know today as the World Wide Web was primarily seen as a communications vehicle from which a user would view or download documents. More
Food
Stadium Bratwurst
YIELD: 6 servings 6 precooked bratwurst 2 generic bock beers 1 cup sauerkraut cup caramelized onions Secret Stadium Sauce to taste In a medium saucepan More
Take Me Out to the Ballgame
Sports Illustrated conducted an online survey this spring, asking readers to rate their hometown ballparks in 10 categories: affordability, atmosphere, More
Can You Keep a Secret?
That tangy Secret Stadium Sauce has been described in many ways, from a combination of barbecue sauce and sauerkraut juice to a mix of clam juice and More
Home Plate: From Hot Dogs to Haute Cuisine
Ballparks have come a long way, baby. Sure, it's still easy to get a hot dog and a pretzel at your local ballpark, but Home Plate: From Hot Dogs to Haute More
Basics & Beyond: The Mighty Tuber
Mynor RiveraExecutive ChefUniversity of ChicagoChicago, IL We make the Scalloped Potatoes with Stilton in advance, so we add a little extra butter and More
Healthwise
Healthwise: For Fresh Ideas: Ask the Producers
Creating innovative menus Providing healthful food options appealing to customers' appetites making a cafeteria or dining room an engaging place to eat. More
Industry News
Sunkist Names New Marketing Head
Sunkist Growers has named Kevin Fiori vice president of sales and marketing. He succeeds Russ Hanlin, who will assume the presidency of the company in More
Image-Elevating Uniforms
This column usually focuses on equipment, the back-of-house guts of a restaurant that allow for quantity food production. Most of the items discussed More
College Operators Learn With Simplot
Twenty college and university foodservice operators recently attended a two-day interactive Operator University at the Simplot Technical Center in Caldwell, More
Schwan Picks Flack as New CEO
The Schwan Food Co. has named Greg Flack CEO, president and COO. Flack was serving as interim head of the company since the resignation earlier this year More
Leading European Baker Makes U.S. Acquisition
Lantmannen Unibake, a leading European frozen bakery products supplier, has acquired Euro-Bake and established its first production facility in the United More
Dannon Adds to Exec Team
The Dannon Co. has announced four additions to its executive team. They are Antoine Remy as vice president of finance/CFO, Marc Jove as vice president More
Smucker Acquires Knott's
The J.M. Smucker Co. has acquired the Knott's Berry Farm brand from ConAgra Foods, Inc. Knott's markets jams, jellies and preserves in the retail, gift More
Mars Names Top Brokers
MARS Foodservice recently named Venture Marketing, LLC its 2007 National Broker of the Year. Regionally, Solutions Sales & Marketing, McGuire & Associates More
In Brief
The USA Rice Federation and its foodservice agency of record, Marriner Marketing Communications, have received a 2008 Corporate Marketing Campaign Award More
up front
Number of pounds collectively dropped in two months by 40 employees of Northside Hospital in Atlanta who participated in Morrison Dining Services' Weight More
The Big Idea: Partnering Up to Send a Nutrition Message
Charlotte-Mecklenburg Schools has reached out to various outside organizations to help it develop, market and serve a more nutritious array of foods in More
Grand Central Production
Carilion Clinic's central kitchen, a 30,000 sq. ft. free-standing structure in Roanoke, VA, that occupies the same campus as the central materials management More
Satisfactory staffing
At Concordia, contracts that require work on weekends and holidays broke the mold of the regular school schedule and are a mixed blessing for staff, Rice More
Honey-Cured Ham and Asparagus Pizza
YIELD: 4 servings 8 oz. asparagus 2 Tbsp. butter or margarine 1 large onion, cut into thin wedges 1 to 2 Tbsp. dry sherry 1 13.8-oz. packaged refrigerated More
BY THE NUMBERS:
30 million+ The number of hot dogs to be consumed in Major League stadiums this season, forecasted by the National Hot Dog and Sausage Council. More
How uniforms add value
What value do uniforms bring beyond what you'd get by just requiring staff to dress neatly, wearing clean aprons? A recent survey conducted by Weintraub More
equipment and supplies
DayMark Safety systems recently added two new food safety paper products to its portfolio of safety products. Food Touch antimicrobial paper used for More
Trendwatch
Thailand: Hot and Bold
Cooking and eating (and talking about cooking and eating) are choice pastimes in the Thai culture. You need look no further than to Thailand's prime minister, More
Portion Control Gone Wild?
We believe it's the world's smallest ramen bowl, with the smallest portion of noodles inside, though they are not edible.-Mechanical engineering professor More
In a Thai Pantry
Native cooks of Thailand would tell you that these are some of the fundamental ingredients of their diet. Bean curd (tofu or soya bean extract) Cardamom More
In a Thai Kitchen
Puruse some of these books some classic, some new to find Thai dishes you could include on your menu. Thai Food by David Thompson, Ten Speed Press, 2002, More
THAI MENU FOCUS
Three of the easiest Thai themes to run as a special might be Thai salads, drinks and desserts. Let your creative juices flow as you think of how you More
Departments
market basket
Add sizzle to your summer beverage menu with DOLE single-serve Smoothie Starters. Available in three popular flavors Mixed Berry, Strawberry Banana and More
Just Desserts
Be True to Your Brew A 67-year-old Chicago area man plans to spend eternity in true-brew style, reports the Associated Press. He has had a custom-made More
Recipes
Fast Factsabout Thai Food
Salty, fermented fish sauce with fresh chilies (called nahm phrik pla raa) is the most important flavoring ingredient in Thai cooking. It is like salt More
Potato Salad
YIELD: 19 5-oz. portions 20 leftover baked potatoes 5 stalks of celery, diced 8 eggs, hard boiled, peeled and chopped salt and pepper to taste cuo minced More
Scalloped Potatoes with Stilton
YIELD: 24 portions 6 lbs. Russet potatoes, washed and cut into -inch slices 5 cups low fat milk 4 cups vegetable or light chicken stock 8 oz. onion, chopped More
Shrimp and Lemongrass Soup
YIELD: 4 to 6 3 Tbsp. freshly squeezed lime juice 1 Tbsp. hot green chilies, sliced thin 2 green onions, sliced thin crosswise 6 wild lime leaves, torn More
Cleveland Bomber
YIELD: 4 servings 1 lbs. shaved top round roast beef 1 cups beef broth cup chopped spicy giardiniera peppers 4 16-inch flour tortillas cup shredded mozzarella More
Barbecue American Lamb Pita Pizza
YIELD: 8 entre or 32 appetizer servings 1 cup chopped bell pepper 1 cup chopped onion 1 lb. ground American lamb 4 tsp. garlic salt 2 cups bottled barbecue More
Double Crust Pizza Florentine
YIELD: One 16-inch pizza 2 16-inch pizza crusts cup olive oil 2 cups portabella mushrooms, sliced inch 2 qts. fresh spinach 6 cloves roasted garlic, mashed More
Tuscan Pizza with Caramelized Onions
YIELD: 8 wedges/about 4 servings lb. Italian sausage 1 Tbsp. olive or vegetable oil 2 medium onions, cut into narrow wedges 1 green pepper, cut into narrow More
Sicilian Sausage and Sweet Peppers Pizza
YIELD: 1 pizza 1 26-oz. frozen dough ball 6 oz. pesto pizza sauce 2 oz. sun-dried tomato pesto 1 oz. large diameter frozen pepperoni 4 oz. red, orange More
Chicken Portabella Flatbread
YIELD: 24 servings 12 raw, boneless/skinless chicken breasts, 6 oz. each 1 cup hummus 1 Tbsp. Mrs. Dash original seasoning blend 1 Tbsp. vegetable oil More
Avocado Salad Flatbread Sandwich
YIELD: 24 servings cup white wine vinegar, divided Tbsp. fresh garlic, finely chopped Salt and fresh ground black pepper to taste 1 cup olive oil 2 cups More
Wisconsin Pasta Pizza
YIELD: 8 servings 2 cups uncooked corkscrew macaroni 3 eggs, beaten cup milk cup (2 oz.) shredded Wisconsin cheddar cheese cup onion, finely chopped 1 More
The Black & Green Burger
YIELD: 16 burgers Chive-infused Oil 1 cup good olive oil 1 cup fresh chives, packed Oven-dried Tomatoes 16 roma tomatoes olive oil as needed salt as needed More
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