More in Opinions

  • Jun 9, 2015

    It’s cherry season: Wow your customers with a pop of color and taste  

    Six chefs share their secrets to cooking with cherries....More
  • Jun 8, 2015

    Editor's Note: Grin and bear it

    People are often surprised to find out I’m from Texas—long ago I dropped the Southern drawl and replaced the y’alls and fixin to’s with versions more acceptable up North. So for many, it’s a game to try to get me to drop one of these sayings unknowingly....More
  • May 29, 2015

    Lessons that all foodservice professionals can learn from the most allergy-friendly restaurant chains

    Allergy blogger Paul Antico shares tips from five chains that can help foodservice operators offer safe dining environments for guests with food allergies....More
  • May 26, 2015

    Editor's Note: Change is coming

    There’s more to Food Management than food...More
  • Apr 27, 2015

    Beware these hidden allergens   2

    You may think you’re safe, but the eight most common allergens can be found in some unlikely places....More
  • Apr 21, 2015

    Is Patient Satisfaction a Misplaced Priority? 2

    A recent article in Atlantic magazine online caught my eye. Titled "The Problem With Satisfied Patients," it charges that elements of the Affordable Care Act that reward healthcare providers for increasing patient satisfaction scores may have serious—in fact, deadly—consequences by prioritizing the patient experience over actual clinical results. Here's the money quote…...More
  • Mar 30, 2015

    Is Ugly the New Beautiful? 1

    Looks like the ugly stepsister may get a coming-out party. A recent story on about the growing use of "ugly" food in Europe and Australia, combined with an announcement from Compass Group about its new "Imperfectly Delicious Produce" program, signals the emergence of a potential trend FM readers may want to keep an eye on....More
  • Mar 6, 2015

    Solving the World's Problems, One Pizza at a Time 3

    One of the major reasons universities say they encourage the use of dining halls by students is to promote "community." That's nice, but it's one thing to get strangers who have no particular hostility toward each other to sit down and share a meal. It's something else when there is active animus based on politics, history, etc....More
  • Mar 6, 2015

    Serving Guests with Food Allergies: Three Locations that Do it Right

    Allergy blogger Paul Antico gives three examples of dining operations that have found the trick to safely—and efficiently—serve guest with food allergies....More
  • Feb 18, 2015

    Still with the "Hospital Food" Cliches? Really? 1

    I think the mainstream media could do a lot better when writing about hospital foodservice....More
  • Feb 11, 2015

    Hear Us Now and Believe Us Later...

    Well, it looks like fat and cholesterol are getting the rehabilitation treatment like that of falsely accused prisoners who are found innocent after having spent years in jail....More
  • Jan 16, 2015

    Is Wellness a 'Scam'? 1

    A rather interesting article on Yahoo News caught my eye recently....More
  • Dec 23, 2014

    Opinion: Is a Gluten-free Diet Healthier?   2

    Begun categorizes gluten-free consumers into three groups....More
  • Dec 12, 2014

    Don’t play Russian roulette with your business

    Do your due diligence and create Standard Operating Procedures....More
  • Dec 5, 2014

    A Cafeteria in Every Workplace!

    I want to alert FM readers to a recent article in the online magazine by Slate editorial assistant Boer Deng, which declared right up front in the story deck: "American workers don't take enough breaks. That's why every company needs a cafeteria." You go, girl!...More
  • Dec 1, 2014

    Opinion: Is the Snacking Trend Hurting Foodservice Sales?

    A significant number of Americans are consuming snacks as a meal alternative....More
  • Nov 21, 2014

    All-Star Experts Offer Valuable Tips, Tools and Takeaways at AllergyEats conference

    Allergy blogger Paul Antico says becoming allergy-friendly is good for business....More
  • Nov 18, 2014

    Gen X: We’re Still Here

    “Hey, um…we’re still here…well, OK, whatever...”...More
  • Nov 6, 2014

    SHFM Report: How Does It Feel?

    “Pretend you’re giving the food away for free and they pay you only for how you make them feel.” That was an intriguing suggestion made by noted restaurateur Danny Meyer (Union Square Café, Gramercy Tavern, Shake Shack, etc.) to the 200-some attendees of the Society for Hospitality & Foodservice Management Annual Conference at the Mohegan Sun resort in Connecticut during the opening general session on November 5th....More
  • Oct 24, 2014

    Best Practices for Preparing, Labeling and Serving Gluten-Free

        The Food and Drug Administration (FDA) announced its final ruling on voluntary gluten-free labeling for packaged food products in August 2013. At its core, the ruling requires packaged food products carrying a “gluten-free” claim to contain less than 20 parts per million (ppm) of gluten, the threshold considered safe for the majority of people with celiac disease. The announcement came as no surprise to food manufacturers, as the ruling was years in the making. ...More
  • Oct 13, 2014

    Little Things Can Make a Huge Impact with Food-Allergic Guests

    Allergy blogger Paul Antico says that learning how to satisfy your food-allergic guests is not complex or expensive, but the benefits to your business—and its bottom line—can be substantial....More

Latest Headlines

Get more

Sponsored Introduction Continue on to (or wait seconds) ×