Desserts that Comfort

Holaday, Susan
June 2009
FoodService Director;6/15/2009, Vol. 22 Issue 6, p48
Trade Publication
The article reports on the efforts of food service directors at U.S. hospitals to offer healthier desserts. It cites the strategies used by food service directors to take advantage of customers' desire for desserts. Presbyterian Hospital pastry chef Brenda Burton explained how to create profit margins with scratch desserts. Customers at St. Clair Hospital preferred angel cake with fresh strawberries.


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