August 1, 2010
Editor's Page
How Fresh is Fresh (and How Sustainable is Local)?
The issues involved in defining what makes food “sustainable” are far more complex than simple “locally-produced” definitions would suggest Read More
Special Feature
Food Management's 2010 Best Concept Awards
2010 winners demonstrate the innovation that onsite operators bring to operations in every major segment. Read More
FM 2010 Best Concept Awards Best of Show: Microsoft Corp. Makes Dining and Institutional Value
In 2006, Microsoft Corp. launched myMicrosoft, an ambitious in-house initiative designed to make the technology giant a better and more satisfying place Read More
FM 2010 Best Concept Awards Best Management Co. Concept: Sodexo's 'Fresh Inspirations'
WINNER: SODEXO HOSPITALS DIVISION ENTRY: FRESH INSPIRATIONS THE BIG IDEA: Fresh Inspirations is an excellent example of a foodservice management company Read More
FM 2010 Best Concept Awards Best Renovation: University of Oklahoma's Couch Restaurants
WINNER: UNIVERSITY OF OKLAHOMA ENTRY: COUCH RESTAURANTS THE BIG IDEA: Couch is an excellent example of a renovation that turns an out-of-date college Read More
FM 2010 Best Concept Awards Best New Facility: Northeastern University's International Village
WINNER: NORTHEASTERN UNIVERSITY ENTRY: INTERNATIONAL VILLAGE THE BIG IDEA: International Village is a cutting edge dining outlet that takes advantage Read More
FM 2010 Best Concept Awards' Best Service Concept: Miami (OH) University's Dividends Café
WINNER: MIAMI UNIVERSITY ENTRY: DIVIDEND$ THE BIG IDEA: The bar-coding and self-checkout features at Miami's Dividend$ retail outlet in its new Farmer Read More
FM 2010 Best Concept Awards Best Wellness Concept: Texas Children's Hospital's Beanie Club
WINNER: TEXAS CHILDREN'S HOSPITAL ENTRY: BEANIE PROGRAM/BEANIE CLUB THE BIG IDEA: Getting the message about healthful dining to young children can be Read More
FM Best Concept Awards Best Promotion: Spokane Public Schools' Whole Grain Hero
WINNER: SPOKANE (WA) PUBLIC SCHOOLS ENTRY: WHOLE GRAIN HERO THE BIG IDEA: The goal of Spokane Schools' Whole Grain Hero initiative is not only to promote Read More
FM 2010 Best Concept Awards Best Menu: Restaurant Associates MC Café at the World Bank
WINNER: RESTAURANT ASSOCIATES AT THE WORLD BANK ENTRY: CULINARY AUTHENTICITY THE BIG IDEA: When your customer base represents more than 185 countries Read More
FM 2010 Best Concept Awards Best Special Event: Virginia Tech's Seasons of Change Banquet
WINNER: VIRGINIA TECH ENTRY: SEASONS OF CHANGE BANQUET THE BIG IDEA: When Virginia Tech Dining and its Personal Touch Catering arm won the right to cater Read More
FM 2010 Best Concept Awards Best Social Media Application: Ohio University's 'OU Dining on Twitter'
WINNER: OHIO UNIVERSITY ENTRY: OU DINING SERVICES ON TWITTER THE BIG IDEA: OU Dining has taken an established social media tool Twitter and developed Read More
FM 2010 Best Concept Awards Best Convenience Retailing Concept
WINNER: YALE UNIVERSITY ENTRY: UNCOMMON THE BIG IDEA: In an effort to address the financial challenges resulting from declines in its endowment at the Read More
FM 2010 Best Concept Awards Best Station Concept: University of Delaware/Aramark's 'Le Mac'
WINNER: UNIVERSITY OF DELAWARE/ARAMARK ENTRY: LE MAC THE BIG IDEA: Macaroni and cheese is one of those enduring menu staples that is sure to be a big Read More
FM 2010 Best Concept Awards Honorable Mentions
OPERATOR: MANOR CARE HEALTH SERVICES CONCEPT: THICK POP THE BIG IDEA: A simple but effective menu item, Manor's Thick Pops are simply frozen thickened Read More
Management
Front of the House
Fast-Forwarding the Way to San José
NACUFS members gathered in Silicon Valley to explore new culinary, management and networking opportunities Read More
DMA Celebrates 50 Years
Dietary managers organization recognizes past leaders, awrds current members at Chicago conference Read More
SFM Plans Extensive Conference Agenda
Crisis management, social media, among topics on tap Read More
FM Web Exclusives
Food Management regularly posts content online that does not appear in the magazine. Here's a guide to some of the stories posted that way over the past Read More
Guest Chef
Guest Chef: NACUFS Culinary Award Winner a Rising Star
Started cooking in restaurants at 13 Read More
Well Equipped
Well Equipped: The BTU Stops Here
Some good bets for equipment that will yield the best energy savings Read More
Food
Salty & Sweet Treats
The salty and sweet flavor combo is trending big now for a reason: our palates crave the contrast! Think caramel with sea salt … chocolate with peanut butter … pretzels with vanilla ice cream Read More
Back of the House
Book Review: Savor: Mindful Eating, Mindful Life
Savor: Mindful Eating, Mindful Life By Thich Nhat Hanh and Dr. Lilian CheungHarperOne, March 9, 2010 Did you enjoy Michael Pollan's The Omnivore's Dilemma Read More
Orange Juice Bubble Tea
YIELD: 1 SERVING 2 oz. cooked tapioca pearls 1 oz. flavored syrup, optional 1 cup ice 10 oz. orange juice To cook tapioca pearls, use 1 cup tapioca pearls Read More
Cookies for the Cure
Join Otis Spunkmeyer and Susan G. Komen for the Cure in the fight against breast cancer by offering limited edition Pink Cookies, a chocolate cookie with Read More
Basics & Beyond
Basics and Beyond: Do the Mashed Potato
Readers explain how they add unexpected flavors to one of the world's best-loved comfort foods Read More
Menu Trendwatch
Menu TrendWatch: Room Service Refined
Fresh, local foods simply prepared; regional specialties; and comfort foods done well all appear on top hospital room service menus Read More
Grilled Salmon with Dill and Chive Infused Oil
YIELD: 1 SERVING 1 oz. shallots, sliced 5 oz. salmon filet tsp. olive oil pomace 1 tsp. prepared dill and chive infused oil 4 oz. roasted red potatoes, Read More
A Flip-Book Menu
Krista Schaefer, MS, RD, LD, administrative dietitian at Oregon Health & Science University Hospital, is working on a flip-book menu with lots of photos Read More
Departments
Green Spaces
Green Space: The Garden Out Back
Hospital sources significant amount of its produce needs from its own backyard Read More
Industry News
Schwan's Reduces Pizza Sodium
Schwan's Food Service, Inc., has announced that its popular Big Daddy pizza product for schools will contain 15 to 25 percent less sodium than before Read More
Michigan School Wins Kellogg's Sweepstakes
The public schools of Petoskey, MI, were selected as the Kellogg's Food Away From Home HUB Suite Rewards Bonus Sweepstakes winner for the 2009-10 school Read More
Just Desserts
A Million Restaurateurs' Unspoken Fantasies Fulfilled
Timothy Rankin, an Albany, NY, bar owner, was recently charged with hiring a man to beat up a restaurant critic for the local paper, according to an Associated Read More
Drop the Chalupa and Pick Up the Bouquet
Weddings in unusual locations, such as at a Taco Bell or a Home Depot, may be a coming trend, reports USA Today. The paper cites brand loyalty, the economy Read More
Off With Their Heads
As if failing to even qualify for the second round of the recently concluded World Cup soccer tournament after a huge buildup wasn't enough, the French Read More
Quote of the Month
We're an ice cream company, and we're an indulgent brand as well. Spokeswoman Maura Tobias of Friendly's Restaurants, commenting on the chain's new Ultimate Read More
Website of the Month
What's Inside Your Worcestershire Sauce? To find out, go to www.wired.com/magazine/2010/05/st_whatsinside_worcestershire). The mystery (if you're not Read More
Recipes In This Issue
PB&J Ice Cream Sundae
YIELD: 24 28 oz. sweetened condensed milk 1 cup creamy peanut butter 1 cup blackberry preserves 24 oz. blackberries, frozen 48 3-oz. scoops vanilla ice Read More
Bennington College Sweet & Salty Pumpkin Seed Florentines
YIELD: 35 SERVINGS 4 oz. butter, softened 4 oz. granulated sugar 4 oz. bread flour cup light corn syrup 4 oz. pumpkin seeds To taste, sea salt, coarsely Read More
Fig Crème Brûlée with Blue Cheese
YIELD: 1 1 large Black Mission fig 1 tsp. blue or gorgonzola cheese tsp. raw sugar Cut fig in half. Using melon ball scoop or round spoon, scoop out seeds. Read More
Chopped Peanut Butter Cup Sundae
YIELD: 1 SUNDAE cup milk chocolate fudge topping, slightly warm 3 small scoops vanilla or chocolate ice cream cup chopped Reese's Peanut Butter Cups As Read More
Frozen Yogurt Sundae with Blueberry Compote and Glazed Walnuts
YIELD: 4 PORTIONS cup sugar, divided 2 tsps. orange juice tsp. salt tsp. ground cinnamon 1 cup walnut halves cup blueberry preserves 2 cups fresh blueberries, Read More
Bacon, Potato Chip and Toffee Brittle
YIELD: 4 CUPS 6 oz. butter 1 cup sugar 2 Tbsps. water 1 Tbsps. corn syrup 2 tsp. salt 1 tsp. vanilla extract cup bacon lardons, fat reserved from cooking Read More
Potato Chip Butter Cookies with Caramel Buttercream
8 oz. butter, room temperature 15 oz. sugar 1 tsp. salt, plus as needed tsp. vanilla extract 2 cups potato chips, crushed 3 oz. corn syrup 2 cups heavy Read More
Chocolate-Caramel Bread Pudding
YIELD: ONE PORTION 1 1 lb. loaf French or Italian bread, cubed 4 cups half and half 1 cup granulated sugar 1 cup brown sugar cup cocoa powder 1 Tbsp. Read More
Pasadena, Texas Peanut Butter Pie
YIELD: ONE 913" PAN OF BROWNIES 1 stick butter, room temperature 1 box yellow cake mix 1 cup creamy peanut butter 2 large eggs, beaten 1 can sweetened, Read More
Chocolate-Caramel Bread Pudding
YIELD: ONE PORTION 1 1 lb. loaf French or Italian bread, cubed 4 cups half and half 1 cup granulated sugar 1 cup brown sugar cup cocoa powder 1 Tbsp. Read More
Bananas Foster Praline Pizza Tart
YIELD: 1 PIZZA, OR 2-3 SERVINGS cup brown sugar tsp. powdered ginger tsp. ground nutmeg 3 Tbsp. praline liqueur 3 bananas, under ripe, " slices 3 Tbsps. Read More
Honeyed Cantaloupe with Prosciutto and Blue Cheese
YIELD: 8 SERVINGS 1 cup honey 2 sprigs fresh rosemary 2 cups vegetable oil 8 thin slices prosciutto 2 ripe cantaloupes cup extra-virgin olive oil Salt Read More
Market Basket | August 2010
Truffles, chocolate-dipped ice cream desserts from Blue Bunny, make it quick and easy for operators to create elegant desserts that keep customers coming Read More
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