Firm takes back cafe
- Indispensable menu item. Alexis, Jennifer // FoodService Director;2/15/2004, Vol. 17 Issue 2, p52
Discusses the indispensability of beef in the U.S. school foodservice sector despite mad cow concerns. Favorite food products of children with beef; Appeal of tacos to schoolchildren; Persistence of beef-filled casseroles on menus.
- Faster, Fresher, Healthier. // Food Management;Jun2012, Vol. 47 Issue 6, p20
The article presents a case study of Greenfields International cafÃ© which approached for the fast-casual concept. Healthy menu component of the cafeteria was prepared with the help of the dietitians which involved the whole grains foods components in the menu. The menu comprised of the...
- There's Something Fishy Going on Here. // Food Management;Jan2001, Vol. 36 Issue 1, p18
Reports the transformation of Jenks Junior High School's ordinary-looking cafeteria into an underwater paradise in Rhode Island. Inclusion of equipments and furniture; Concept of the transformation; Contributions of the foodservice provider.
- Coffee Service A WHOLE LATTE OPPORTUNITY. Watkins, Carolyn // Food Management;May2000, Vol. 35 Issue 5, p66
Offers guidelines to cafeterias and foodservice operators on how to upgrade their coffee service and generate increased traffic and revenues. Serving premium quality coffees; Re-evaluating beverage offerings to meet customer demand; Developing a food menu that enhances beverage offerings.
- RULES OF THE ROAD. Arnett, Lisa // FoodService Director;9/15/2015, Vol. 28 Issue 9, p26
The article discusses the strategies of several food operators in the U.S. It states that the North East Independent School District operates breakfast carts to supplement indoor cafeterias. It notes that the Culinary Chameleon food truck took quesadillas off the menu because its too popular to...
- Going Trans Fat-Free. // FoodService Director;2/15/2007, Vol. 20 Issue 2, p18
The article presents suggestions from foodservice director Greg Kalina for operators on eliminating trans fats from all cafeteria menu items. The bosses, superintendent and foodservice managers should be encouraged to support the elimination. Every menu items must be checked to determine which...
- The New York Times new cafeteria shines. // FoodService Director;1/15/2008, Vol. 21 Issue 1, p12
The article reports on the opening of the 1,046-foot tall The New York Times building in New York City, along with a new state-of-the-art cafeteria. The food service operation is complete with floor-to-ceiling windows, eight serving stations, two levels of seating and a coffee bar. It also has a...
- trendwatch. // FoodService Director;10/15/2008, Vol. 21 Issue 10, p6
The article presents statistics the methods used by school foodservice operations to control costs which include menu substitutions, decreasing labor and cutting travel.
- Old Space, New Design. Riell, Howard // FoodService Director;4/15/2007, Vol. 20 Issue 4, p34
The article talks about the new 600-seat cafeteria at Jackson High School in Jackson, Ohio, which is allowing the foodservice department to broaden its menu and build participation among the school's 1,800 students. The cafeteria may even prove to be a money-maker for the school district in...