Going Gluten-free at UConn
- Goodbye Gluten. Holaday, Susan // FoodService Director;3/15/2011, Vol. 24 Issue 3, p34
The article focuses on the gluten-free meals at the University of Connecticut (UConn) in Storrs. UConn started making gluten-free meals when the wife of the university's culinary operations manager contracted celiac disease. With the awareness that several people in UConn may be suffering from a...
- 8 Steps to Becoming More Allergy Friendly. ANTICO, PAUL // Food Management;Oct2014, Vol. 49 Issue 10, p17
The article offers tips from University of Connecticut's chef Robert Landolphi on how to keep students safe with food allergies. Suggestions offered include providing students information about smart health choices, giving students more options such as cook-to-order stations for food-allergic...
- PEOPLE & PLACES. Benes, Robert J.; Jorman, Abbie // Chef Magazine;Sep2007, Vol. 51 Issue 9, p8
The article offers news briefs related to the food service industry in the U.S. The restaurant Legal Sea Foods in Boston, Massachusetts has launched a menu entirely free of gluten, in response to the growing safety concerns over celiac disease, an autoimmune condition that causes severe illness...
- FACILITY CONSOLIDATION, RETAIL EXPANSION: UConn soars with foodsvc. upgrades, seeks new markets. Riell, Howard // FoodService Director;8/15/2003, Vol. 16 Issue 8, p34
Relates the consolidation and expansion plans for the food service facilities at the University of Connecticut in Storrs, Connecticut. Features that will be added to the facility; Resident areas to be opened at the university in fall 2003; Description of the dining hall.
- River North branch of a Mexican favorite. Spiselman, Anne // Crain's Chicago Business;7/15/2002, Vol. 25 Issue 28, p49
Features Lalo's, a Mexican restaurant in Chicago, Illinois. Ambiance of the dining establishment; Menu design; Food quality.
- Signs of the times: Operators embrace functional menu systems. Rubinstein, Ed // Nation's Restaurant News;01/04/99, Vol. 33 Issue 1, p23
Reports that foodservice operators in the United States have turned toward in-store sign systems that are flexible, functional and more affordable than traditional back-lit menu boards. Importance of menu boards and ancillary signs; Information on menu boards of some restaurants; Important menu...
- HAPPIER MEALS. Cobe, Patricia // Restaurant Business;3/12/2003, Vol. 102 Issue 5, p88
Presents advice to restaurateurs for preparation of attractive menu list according to preferences of children. Menu items for youngest customers at New York City's Guastavino's; Emphasis on flavors for food prepared specially for children; Food items preferred by kids. INSET: More than Child's...
- NEWS DIGEST. // Nation's Restaurant News;9/22/2003, Vol. 37 Issue 38, p22
Reports developments related to the food service industry in the U.S. as of September 22, 2003. Presentation of contemporary Japanese food at Wildfish restaurant; Opening of a 28-seat restaurant at Mojo; Offering of traditional French cuisine at Brasserie Rouge.
- Jack's Oyster House. Frumkin, Paul // Nation's Restaurant News;5/23/2005, Vol. 39 Issue 21, p152
Features the Jack's Oyster House in Albany, New York. Provision of venue for American cuisine; Menu design; Enhancement of customer services; Interior decoration of the restaurant.