Taher operates primarily in the Upper Midwest, where it is a major player in the K-12 market. In all, it operates at more than 400 locations. Taher’s recent foray into operating commercial restaurants has been reversed with the sale of a number of these properties. The company generates most of its revenues through managing dining operations for clients, mostly public school districts.
In its operations, Taher continues to focus on fresh foods, as many local ingredients as possible and from-scratch prep. To deal with price pressures in a difficult economy, the company emphasizes moderately priced entrees such as half-sandwiches and smaller portions.
Taher Inc., has opened a new, expanded production kitchen and food processing facility in Milwaukee that replaces a smaller operation in nearby Brown Deer, reports the Milwaukee Business Journal . With a workforce that will now grow from 18 to 85 full- and part-time workers over the next two years,...
May 15, 2014 |
Andreas Ortner, executive chef at the University of Mary Washington in Fredericksburg, Va., is from the southern part of the Stryia region in Austria. This is his recipe for breinwurst, not to be confused with bratwurst....More
Hatcher Pass is an especially picturesque part of Alaska. This salad, created by Chef Amy Foote of NMS, pays tribute to that vista with smoked wild Alaska salmon, fresh wild berries, pecans and a tangy vinaigrette....More