February 1, 2010
Editor's Page
Building Participation: A Cross-Segment Imperative
Participation increases can change foodservice financials dramatically, and usually for the better. Read More
Features
Food Photography 101: Part 2
Part 2 in a series of articles about the techniques onsite foodservice professionals employ to shoot their own, high-quality plated food images. Read More
Innovator
Making Participation A Priority
As school meal budgets get tighter,enticing customers into the lunch line has become a critical factor in balancing the books. Read More
Chilton/Hilbert (WI) Public School Districts Work the Local Angle to Build Mealtime Participation
Traditional wisdom says that making kids eat their vegetables is not a recipe for increasing participation, but don't tell that to Diane Chapeta, who Read More
Hernando County (FL) Schools Test the Limits of Popularity to Boost Lunch Participation
In the past three years, Hernando County (FL) Food & Nutrition Services has boosted breakfast and lunch participation significantly thanks to a number Read More
Linn Mar (IA) Community Schools Finds Way to Attract Juniors and Seniors to Lunch
Linn Mar's growing district school system has one high school, which now numbers some 1,800 students. Combine the discouraging lunchroom congestion that Read More
Management
Onsite Outlook 2010: Rebuilding the Business Model
Last January, a well-known consultant interviewed for this annual feature observed, I wish 2009 was already over. That prescient thought became an almost Read More
C/U FSDs Tighten Their Belts
Financial stress. That single phrase captures in two words the dominant undercurrent tugging at campus dining operations throughout the country. For a Read More
B&I Clients Look to Outsource the Outsourcers
The B&I segment has been continually stressed in recent years as corporate America has restructured, downsized and decentralized. The management companies Read More
H/C Needs to Address Capital Constraints with Innovation
The advancing forces of change in healthcare foodservice remain powerful, whether the year-long effort to embark on healthcare reform moves forward or Read More
Re-authorization Faces Budget and Nutrition Realities
The K-12 segment is braced for a year of change. Congress, still struggling with economic stimulus and healthcare reform initiatives, will soon be turning Read More
Front of the House
Richly FAMEous
The K-12 school segment's stars were honored at SNA's annual FAME Awards banquet Read More
UMASS Chocolate 101
This is a credit UMass students can't wait to earn. Chocolate 101, a three-and-a-half hour, hands-on session with University of Massachusetts Chef Simon Read More
Robinson Patman Pricing Ruling Overturned
Appeals court finds that Sodexo and Feesers are not direct competitors Read More
Guiding Stars Guide Nutrition at UNH
System gives students quick info about the relative healthfulness of different dishes. Read More
Green Space
On the Leading Edge of Sustainability
At Bates College, located about two and a half hours north of Boston in Maine's bucolic underbelly, green couldn't be more in. The private liberal arts Read More
Food
Reeling in the Customers
Operators are building strong value propositions with smart seafood menu planning. Read More
Back of the House
10 Food Trends for 2010
Special treatments can add price point appeal. Read More
Basics & Beyond
Mini Burgers, BIG Flavors
The sliders craze is still going strong. These little burgers are sassy, savory and just the right size for endless possibilities. Read More
Menu Trendwatch
Peruvian Cuisine Revealed
Dating back to pre-Incan times, the cuisine of the Peruvian coast, mountains and rainforest is finding a place on today's menus. Read More
Departments
Just Desserts
One Pot Meals
One of Denver's most notable new restaurants specializes in cuisine containing a certain ingredient that you need a doctor's permission to ingest. The Read More
I Want My Mickey D!
A Toledo, OH, woman wound up in jail recently after getting into a fight with employees of a local McDonald's unit over the morning menu. According to Read More
Future Entrepreneur of the Year?
According to British news reports, a 12-year-old student in England was recently suspended after being caught peddling illegal substances to classmates Read More
Recipes In This Issue
Cod Torta
YIELD: 8 2 lbs. cod, cut into 4 oz. portions For oregano crust: 1 Tbsp. cumin, ground 3 Tbsps. organo 1 Tbsp. chile flakes, dried 1 tsp. salt tsp. black Read More
Seafood Trends Can Add Up to Low Cost
Street foods of the world are projected to continue their popularity for a long time to come. The fish-taco craze in America, said to have begun in San Read More
Smoked Gouda Tuna Melt
YIELD: 27 SANDWICHES 43 oz. white tuna 32 oz. cream cheese, softened 32 oz. smoked Gouda cheese 54 slices bacon, crisply cooked 27 slices tomato 54 slices Read More
Citrus Sesame Swai with Stir Fry Vegetables
YIELD: 12 servings 12 (4 oz. each) prepared citrus sesame swai fillets cup sesame seed oil 3 lbs. stir fry vegetable mix salt to taste Preheat oven to Read More
Baja-Style Fish Tacos with Onion Mango Salsa
YIELD: 20 tacos 5 small red onions (6 to 7 oz. each) 20 frozen breaded white fish fillets or 40 breaded fish sticks 5 cups chopped mango 2 cups slivered Read More
Deli Mango Shrimp Salad Croissant
YIELD: 48 Creamy Mango Shrimp Salad: 6 lbs. 13 oz. shrimp, raw, peeled & deveined, tails off 2 cups 4 Tbsps. sour cream 3 cups 6 Tbsps. mayonnaise 1 lb. Read More
Mahi Mango Tostadas
YIELD: 12 servings 6 garlic cloves, minced 6 chipotle chilies in adobo, seeded and chopped 1 tsps. adobo sauce 2 lemons, juiced 1 tsps. cumin 24 oz. yogurt, Read More
Shrimp Tacos with Cabbage
Yield: 12 servings 1 lb. cooked shrimp, peeled, deveined, and coarsely chopped cup onion, chopped 4 tsp. Tabasco Green Jalapeno Pepper Sauce, divided Read More
Phil's Salmon Hash
YIELD: 24 servings 1 gallons water 1 pint dry white wine 12 oz. chopped onions 12 oz. chopped celery 3 oz. chopped green onions (green parts only) 6 fresh Read More
Turkey Bites with Herb Aioli
YIELD: 20 mini burgers For Herb Aioli: 1 large garlic clove cup freshly squeezed lemon juice cup salad oil 1 Tbsp. herbes de Provence 2 cups mayonnaise Read More
Red Quinoa & Farro Vegetarian Sliders
YIELD: 22 3 oz. burgers 4 cups vegetable stock, divided 8 oz. red quinoa 8 oz. farro 14 oz. firm tofu 3 cloves garlic, minced cup fresh chopped cilantro Read More
Chilled Layered Potato Salad (Causa Limena)
YIELD: 4 servings 4 cups Yukon gold potatoes, cooked and passed through potato press cup Aji Amarillo paste 2 each limes, juiced by hand cup canola oil Read More
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