TITLE

Local Tastes 'Better.'

AUTHOR(S)
Gaines, Robin
PUB. DATE
November 2008
SOURCE
FoodService Director;11/15/2008, Vol. 21 Issue 11, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers information on the programs launched by Bartels Lutheran Retirement Community in Waverly, Iowa as part of its participation in the Buy Fresh, Buy Local program that aims to help sustain local farming operations. The community purchases all beef needed within a 20-mile radius and more than 25% of the community's $313,000 food budget is spent within a 20-mile radius of the facility. It also started planning the menu so it can fit in what products are available.
ACCESSION #
35345608

 

Related Articles

  • Finding that sweet spot. Cobe, Patricia // Restaurant Business;Mar2009, Vol. 108 Issue 3, pFSB2 

    The article offers a look at smart purchasing and menuing solutions from industry experts and restaurateurs. The motto at Rita's, a concept specializing in treats like Italian ices, frozen custard and frosty blended beverages, is "Ice, Custard, Happiness." In 2009, its light line of sugar-free...

  • Made to order. Cloutier, M.M. // Restaurant Business;11/1/93, Vol. 92 Issue 16, p162 

    Reports on the proliferation of in-house menus in restaurants. Economics of menu design and production; Suitability of flexible menus for seasonal fare; Marketing of pre-designed menu papers; Specialty menus for target groups; Incorporation of wine lists; Change in the use of descriptive language.

  • Custom made. Scarpa, James // Restaurant Business;11/1/95, Vol. 94 Issue 16, p122 

    Recommends that restaurant operators tailor the menu to suit the image and personality of the restaurant. Design of the menus of Firehouse Bar and Grill, Pickled Parrot and Hubb's restaurants; Beer lists of the Macro and Micro Brews Menu of the Claim Co. and Williams Uptown Pub and Peanut Bar.

  • Northwest passage. Lamalle, Cecile // Restaurant Hospitality;Sep94, Vol. 78 Issue 9, p86 

    Focuses on Pacific Northwest Cuisines, which focuses on simply prepared fresh ingredients that promote the romance of the wilderness. Tips for adding a hint of ruggedness in the menu; Menu put together by various restaurateurs in the Seattle and Portland area.

  • Skip the school newsletter: Send home a newsy menu.  // Curriculum Review;Oct92, Vol. 32 Issue 2, p14 

    Presents information on the menu-gram, a cafeteria menu of Pleasantville Elementary School which includes information about school activities, meetings and students awards. Comments of Dennis Ledebur, school principal about the menu-gram.

  • The ten commandments for menu success. Kelson, Allen H. // Restaurant Hospitality;Jul94, Vol. 78 Issue 7, p103 

    Presents rules to follow when creating a restaurant menu. Unique advantages given by menus to restaurant owners; Definition of a good menu. INSET: Building a better menu..

  • Royal Brompton Hospital. Wills, Dixe // Ecologist;Nov2008, Vol. 38 Issue 9, p45 

    The article profiles Mike Duckett, catering manager of the Royal Brompton hospital in Great Britain. Duckett left his previous position at King's College Hospital in London, England in the year 2001 after the hospital shipped in prepared meals from a factory in south Wales. Duckett's "buy local"...

  • YOUNG AT HEART. Lauterbach, Christiane // Atlanta;Jul2002, Vol. 42 Issue 3, p176 

    Features Commune Restaurant in New York City. Menu design; Business schedule; Atmosphere of the dining establishment.

  • Sweet Somethings: See's Candy Melts a Valentine's Heart. Fifi Chao // Orange County Business Journal;2/10/2003, Vol. 26 Issue 6, p45 

    Introduces several restaurants in Orange County, California. Menu design; Contact number for reservation.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sign out of this library

Other Topics