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 |
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More
Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock....More
Choose and combine (or let your guests DIY) pulled chicken, scallions, dried chilies, flaked salmon and more on this savory sweet porridge. This recipe was developed just for FM by the National Honey Board....More
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More