January 1, 2012
Articles
How to Feed a Feeding Frenzy
The headlines started appearing in early December in newspapers, on blogs and on TV. And they kept coming, dozens of them: Food Served in Children's Hospitals Read More
UCLA's All-Asian Dining Hall
Most college residential dining halls try to be eclectic providing students with enough variety to satisfy them when they have to eat there just about Read More
Bill of Health
At the University of California-San Francisco Medical Center (UCSFMC), retail dining customers now get personalized nutrition information about their Read More
Omaha Wants to Eat Mor Chikin
The Chick-fil-A station in the in-house caf of Mutual of Omaha in downtown Omaha posed a problem: everyone wanted to eat there. Unfortunately, as a part Read More
The Virtue of Sharing
Merced (CA) Schools has implemented a sharing tray system that allows students to avoid throwing out unconsumed food and drink. They simply place the Read More
A Time for Choosing (Two)
How do you attract older students to eat in the cafeteria while meeting federal nutrition requirements for reimbursable meals? Irwin, PA-based Nutrition, Read More
40 Years of Ideas
25YEARS AGO IN FM ARA Services' purchase of Oakbrook, Illinois-based Szabo Foodservice strengthened its position in the Corrections marketAdvocacy efforts Read More
Oh, the Changes She's Seen!
The University of Maryland recently celebrated the 50th anniversary of service by one of its staff. Assistant Director of Dining Jean Bennett started Read More
In Brief
Virginia Tech has named Ted Faulkner its new director of Dining Services, succeeding Rick Johnson, who left a year ago to join Duke University as assistant Read More
Ducks Hope to Goose Airport Food Sales
HMSHost Corp. opened the new Anaheim Ducks Breakaway Bar & Grill at Orange County's John Wayne Airport. The eatery boasts a theme based on the National Read More
NACUFS Looks for Standout C-stores
For more than ten years, the National Association of College and University Food Services (NACUFS) has partnered with PepsiCo Foodservices and Food Management Read More
ADA Changes Name
The American Dietetic Association (ADA), the world's largest organization of food and nutrition professionals, is changing its name effective January Read More
Keep On Truckin'
No matter how ideal your main eatery is in every state-of-the-art way, chances are it's out of the way for some customers. Operators in every sector aim Read More
High End Deli is Flatbreads-Focused
When Purdue's Memorial Union Commons replaced an aging scatter system four years ago, a new concept that evolved to replace it was Flatbreads, a casual, Read More
A Caf to Project the Starbucks Culture
A remodel of the Starbucks corporate cafeteria has turned an outdated, 3rd floor (no windows) space into a warm environment that beckons invitingly to Read More
Dining at Darden
When Darden Restaurants decided to consolidate its support and administrative facilities into a single Restaurant Support Center (RSC) complex several Read More
Serving the Client That Knows Its Foodservice
When Darden Restaurants opened its Orlando Restaurant Support Center (RSC), it was the first time the heavyweight restaurant chain company had a chance Read More
No Meat Required
Vegetables, grains and alternate proteins have been crashing meat's party in some pretty major ways lately. Meatballs made with grain. Rice and barley Read More
Vegan Brazilian Black Bean Stew (Feijoada)
YIELD: 4 TO 5 SERVINGS 1 Tbsp. oil for sauting 1 medium yellow onion, chopped 2 cloves garlic, minced pound Mexican-spiced vegetarian sausage, cut into Read More
Greenwheat Freekeh Vegetarian Meatballs
YIELD: 24 MEATBALLS 2 cups water salt, as needed 8 oz. greenwheat freekeh 2 Tbsps. olive oil cup shallot, chopped 2 Tbsps. minced garlic 1 tsps. dried Read More
Vegetarian Sloppy Joes
YIELD: 4 TO 6 SERVINGS 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green pepper, chopped 3 cups cooked brown rice 2 (16 oz.) cans Mexican-style pinto Read More
Oak Park & River Forest High School Vegan Chili con Barley
YIELD: 4 SERVINGS 1 medium onion 1 large carrot 1 large celery stock 1 medium green bell pepper 1 Tbsp. oil 2 garlic cloves, minced 1 (14 oz.) can diced Read More
Coconut-Avocado Ceviche
YIELD: 4 SERVINGS 4 Roma tomatoes, diced 2 Thai coconuts, soft inner flesh removed and sliced into " to " strips 1 large fresh avocado, peeled, pitted Read More
Tex-Mex Veggie Enchiladas
YIELD: 12 SERVINGS For the jalapeno-cilantro sauce: 10 cups prepared salsa 10 garlic cloves, coarsely chopped 5 jalapeno peppers, chopped 2 cups fresh Read More
Potato Napoleon with Grilled Vegetables
YIELD: 1 SERVING 2 oz. olive oil 2 oz. red pepper 1 oz. yellow pepper 1 oz. orange pepper 1 oz. summer squash, sliced 2 oz. red onion, sliced 1 oz. zucchini Read More
North Carolina State Vegetable Pot Pie
YIELD: 60 SERVINGS 1 gallon, plus one cup water tsp. celery salt of a #10 can of potatoes, diced, drained 10 lbs. 5-way mixed vegetables of a #10 can Read More
Heirloom Bean and Wild Rice Burger
YIELD: 1 BURGER cup cooked heirloom beans cup cooked wild rice 1 tsp. roasted garlic, minced 1 tsp. onions, diced 1 tsp. parsley, chopped salt, to taste Read More
Portobello Panino
YIELD: 24 SERVINGS 9 lbs. Portobello mushroom caps, stems and gills removed, cut into " slices cup vegetable oil 2 cups sweet soy glaze 1 cup Dijon mustard Read More
One Hearth, One Pot: For the Love of Food and History
Clarissa Clifton got the idea for her historical Southern cookbook while participating in living history demonstrations at Latta Plantation in Charlotte, Read More
Bacon, Lettuce and Grape Canapes
YIELD: 24 canapes 6 slices artisan white bread, " thick, crusts removed 2 Tbsps. mayonnaise 6 inner romaine lettuce leaves, rinsed and dried 8 slices Read More
Seniors Cook.
Working alongside Cura Hospitality executive chefs, residents of Phoebe Ministries' senior living communities in Allentown, Richlandtown, Wernersville Read More
Bake Until Fancy
STEVE GOLOBChefUniversity of British Columbia Tuxedo Orzo Pasta is a very dressed up' casserole. First of all, it has some classy colors: black and white. Read More
Baked Polenta with Provolone, Roasted Peppers and Mushroom
YIELD: 24 appetizer, 8-10 entre For the Polenta: 8 cups water 2 tsps. salt 2 tsps. black pepper 1 tsp. dried rosemary 1 tsp. dried thyme 2 cups polenta Read More
Yale's Healthy Hybrid C-Store
It was a familiar story. Yale University had already designed (and partially completed) its new, architecturally dynamic Health Center in Summer 2010 Read More
Right in the Hearth of It All
Display kitchens are a trend that is here to stay and not just in glitzy restaurants. Customers enjoy seeing skilled chefs at work and like knowing where Read More
Toast of the Town
Phillips Foods was recently recognized by the Downtown Baltimore Partnership as one of the Awardees for making Downtown a better place for residents and Read More
Industry News
Collaboration on Ground Beef Traceability Performance Food Group and IdentiGEN say they have developed the first commercial solution to trace ground meat Read More
Supplier Briefs
Tampa Maid Foods has added Devon Levy as director of marketing responsible for developing and executing the company's marketing strategies for both the Read More
market basket
American Pride Seafoods proudly introduces new Coastal Harvest Bacon Wrapped Scallops. Hand-wrapped in hickory bacon and individually placed on wooden Read More
But Can We Say It Makes You Wet?
European Union regulators have decided that bottled water marketers can no longer claim that their product prevents dehydration. On the bright side, they're Read More
QUOTE OF THE MONTH
It's an artificial construct of our society, a cultural decision, to make pets out of dogs and meat out of pigs. Both animals could be used the other Read More
Lye Down in Hunger
Smithsonian magazine recently ran an article about the enduring popularity of lutefisk, a traditional Scandinavian fish dish that consists of dried cod Read More
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