Industry Segment:

Display Cooking Proves That Seeing is Believing (8/19/2008 3:01:11 PM)

In the three dining halls at the University of New Hampshire in Durham, David May, assistant vice president of business affairs, operates 12 display cooking stations...

Rice Bowls Rule for Sandella’s Restaurant Chain (8/19/2008 3:02:10 PM)

At college campuses with a Sandella’s Flatbread unit, students with a yen for a quick, healthy and tasty meal often pick Sandella’s Rice Bowls...

Ethnic Cuisines Grow in Noncommercial Foodservice (6/4/2008 8:58:05 AM)

Ethnic menu items continue to gain popularity among noncommercial foodservice operators, according to FoodService Director’s 2008 Menu Development Survey.

Rice’s Role at Pollo Campero (3/25/2008 1:01:17 PM)

Rice is both a side dish and the foundation of menu items at Pollo Campero, the Guatemalan fast-food chain that has brought zesty Latin American fried chicken as far as Chicago and Shanghai.

FoodService Director’s 2007 Catering Study Highlights (3/25/2008 1:56:46 PM)

Study conducted with operators in the non-commercial segments of business & industry, colleges & universities, K-12 schools and hospitals...

Serve Up Flavorful, Healthy Vietnamese Fare (1/23/2008 12:14:48 PM)

For an example of how to eat healthfully, simply and well every day, look to Vietnam for inspiration, says Mai Pham, chef-owner of Lemon Grass Restaurant in Sacramento, California.

Growing Your Own Can Solve Seasonal Shortages (1/23/2008 12:15:45 PM)

While most operators have a fairly easy time procuring local, seasonal product in spring, summer and fall, it’s a challenge in the winter.

Cal Poly Students Support Organic and Natural Dining (1/23/2008 12:17:43 PM)

At California State Polytechnic University in Pomona, the Poly Fresh Market is the latest entry into the campus’s Green Campaign, which began more than a year ago.

Organic Dining: Pairing Flavor and Health (10/30/2007 11:49:34 AM)

Brown rice plays a key role on a menu that’s both flavorful and healthful at French Meadow Bakery & Café in Minneapolis...

Tips on Starting a Locally Sourced Foods Program (10/30/2007 11:56:13 AM)

Holly Freishtat, a food & society policy fellow and media coordinator for Health Care Without Harm, an organization that promotes environmentally responsible...

Achieve Authentic Asian Cuisine by Balancing Grain and Protein (6/2/2008 11:50:47 AM)

Asian concepts of meal preparation and presentation differ greatly from those in the West. In Western cooking the idea is to blend flavors and allow them to harmonize.

Nutrition Tracking Goes Online (9/18/2007 1:23:17 PM)

Students at Purdue University, West Lafayette, IN, can soon find out exactly how many calories they are consuming in the dining halls.

Plan a Standout Menu: Top Specialty Produce Trends (9/18/2007 1:28:57 PM)

Many chefs and operators are using specialty vegetables to differentiate their menus. But what specialties are they currently sourcing and what trends are coming down the pike?

Successfully Partnering with Local Produce Farm (9/18/2007 1:25:12 PM)

At the offices of Athena Health, a healthcare management company in Watertown, MA, a new partnership is helping employees get fresher, more nutritious meals.

The Secret Ingredient Behind an Asian Restaurant’s Success (7/16/2007 12:14:26 PM)

When customers rave about the flavor and authenticity of the fried rice, chicken stir-fry, beef teriyaki, and other Asian specialties...

Capitalize on Mediterranean Cuisine Trend by Sourcing Authentic Style Ingredients (7/16/2007 12:19:56 PM)

Mediterranean flavors have been filtering into American menus for some time. But as authentic ingredients become more readily available...

Tips on Cooking Healthy Meals for Your Patrons with the Mediterranean Diet Pyramid (7/16/2007 12:25:48 PM)

The benefits of cooking and eating the Mediterranean way have been scientifically documented: a diet that emphasizes seasonal vegetables and fruits, seafood, grains and olive oil...

Understanding Flavor Principles (4/13/2007 12:45:05 PM)

The food revolution in the United States has helped breed a more sophisticated consumer and added pressure on restaurateurs...

How to Balance Health and Taste on Your Menu (4/13/2007 12:50:26 PM)

Most diners say they’d like to eat more healthfully but they don’t want to sacrifice taste. It’s the old “have your cake and eat it, too” syndrome.

Hospitals Meeting ‘Healthy’ Demand (4/13/2007 12:43:33 PM)

Hospitals that are members of the National Society for Healthcare Foodservice Management report significant healthy and wellness activity, according to a recent survey.

Indigo’s Rice Shows Its Colors (3/1/2007 4:34:46 PM)

Flavorful rice dishes in vibrant red and green hues star at Indigo Landing, an Alexandria, Va., restaurant known for its Contemporary Southern Low Country cooking.

Med-Rim Cuisine Offers Hot, New Menu Options (3/5/2007 1:48:55 PM)

Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

Norman’s Stellar Side: Thai Fried Rice (3/1/2007 4:37:18 PM)

Norman Van Aken’s Thai Fried Rice gets its seductive aromas from garlic and ginger and its flavorful, separate grains from U.S.-grown, parboiled rice.

Exploring the Cosmos with Rice (12/13/2006 2:16:05 PM)

Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor...

Rice Blends Shine at Cisco (12/13/2006 2:14:54 PM)

The flavor, convenience and healthfulness of packaged rice blends come in handy for Ingrid Rohrer, a chef at Cisco Systems, Inc...

Spinning Off Rice Pilaf (12/13/2006 2:11:51 PM)

Rice pilaf is a classic accompaniment for roasted and grilled meats and fish. However, a creative chef can find many other exciting uses, according to Zov Karamardian...

Stirring Up Excitement at Wellmark (9/8/2006 2:49:13 PM)

The Stir Crazy exhibition cooking station is drawing crowds and driving rice usage at …

Variety of Rice Side Dishes Helps UCLA Reap Rewards of Authentic Ethnic Fare (9/8/2006 2:49:38 PM)

The Rendezvous cafe at the University of California-Los Angeles has a mission to satisfy student …

Health and Wellness: Top Focus for Foodservice Operators (4/13/2007 12:56:21 PM)

In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.