Despite Heavy Prepared-Food Usage: Scratch-cooking helps B&Is deliver quality
- Creating the Italian scene. Weisberg, Karen // FoodService Director;05/15/2000, Vol. 13 Issue 5, p122
Reports on the popularity of Italian food in business and industrial feeding facilities in the United States. Italian dishes served at Erie Insurance Cafe; Ingredients for panini sandwiches promoted by Jennifer Bucci, general manager of Metz & Associates at Erie; Offerings of Pizza Villagio...
- More specialties on tap. Weisberg, Karen // FoodService Director;08/15/99, Vol. 12 Issue 8, p114
Focuses on the growing popularity of Asian dishes among the food service departments of companies in the United States. Dishes offered at Prudential Securities, a Lackmann Foodservice account in New York City, New York; Explanations from food service officials; Varieties of Asian dishes offered...
- Selection-choices increasing. // FoodService Director;03/15/98, Vol. 11 Issue 3, p126
Observes the growing range of vegetarian and heart-healthy choices being offered in United States employee cafeterias. Includes vegetable lasagna; Grill-marked tofu; Vegetable-filled calzones; Margarita pizza; Stuffed potatoes; Portobello mushrooms; Fresh fish; Grilled vegetable tacos.
- COOK-SHORTAGE SOLUTIONS. DEUTSCH, JONATHAN // Restaurant Business;Oct2015, Vol. 114 Issue 10, p32
The article presents questions and answers related to restaurants including how to attract cooks and skilled kitchen workers and keep them, what policies to apply to avoid unwelcome environment for guests and account for employee meals to calculate food-cost percentages.
- Return for school dinners. // Management Today;May97, p16
Focuses on the advantages of having an on-site company canteen. Details on an anecdote featuring SmithKline Beecham; Views of John Whiting, a tax partner at Price Waterhouse, on the financial advantages of catering; Comments from Clare Merdith, a spokesperson for the Sainsbury company.
- A contrarian view. Anderson, Carl // FoodService Director;10/15/97, Vol. 10 Issue 10, p42
Opinion. Focuses on Home-Meal Replacement (HMR) being the next home run in employee foodservice. How HMR is being viewed; What employee based HMR menus need to do to become successful.
- Corporate foodservices feel pinch of downsizing, SFM survey reveals. // Nation's Restaurant News;10/30/2000, Vol. 34 Issue 44, p24
Reports on the results of a survey on corporate foodservice providers conducted by the Society for Foodservice Management in Louisville, Kentucky. Decrease in the employee customer base of respondents; Average participation rate at lunch; Increase in the number of cafeterias offering dinner for...
- Lunchtime is looking healthy. Singh, Sonoo; White, Amanda // Marketing Week;10/4/2001, Vol. 24 Issue 34, p36
Presents the results of a survey on the lunchtime breaks of employees in Great Britain as of March 2001. Attitudes of the participants to taking lunches; Choices of the employees for a weekday lunchtime venue; Level of satisfaction with the food selections.
- Business & industry. // Food Management;Oct97, Vol. 32 Issue 10, p47
Focuses on the evolution of noncommercial foodservice in business and industry in the United States. Bowery Savings Bank as the first known provider of business-based employee foodservice; Expansion of the meals-at-work programs during World War I; Emergence of the foodservice management companies.