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Beef and pork get a flavor boost when international flavors and
cooking techniques join the party. This article features great ways to
make the most of the "lesser cuts" of beef, with time-honored flavors
and methods from around the world.
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Take a peek into the winners' circle. Each year the class of Silver
Plate award winners represents a different mix of talents that reflects
the varied and creative world of foodservice.
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The Return of Mike Bailey
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Who says you can't go home again? Mike Bailey, the British contract
legend who helped build Compass Group's U.S. division, has returned here
to form a new holding company he aims to grow to $500 million in the
next five years.
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See how politicians are eating with an environmental conscience.
Dining is greener now, with the U.S. Capitol's environmental makeover,
introduced as part of Nancy Pelosi's "Green the Capitol" initiative.
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Do you speak the language of the next generation? Editor in Chief
John Lawn says if you have customers, you have to communicate with them
in ways that are culturespecific. Here, he learns something about
speaking in text.
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Dinner At 180 Feet Above Ground
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Who's afraid of heights? In this month's Just Desserts, find out how
diners get strapped into a table and enjoy the scenery high in the sky
as they dine. But...where's the bathroom?
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Publisher Gerald J. White looks ahead at the summer show season,
culminating with FM's annual IDEAS Conference. The theme for the
conference this year is "Food Matters: Adding Value & Creativity to
Onsite Foodservice Menus," and will focus on the one thing that unites
us all: Food.
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Adam Korzun is preparing Olympians to reach for the gold. We spent
some time asking him what life is like at the Colorado Springs, CO,
Olympic Training Center. Find out just what kind of food our Olympians
are eating to perform their best, and how the excitement for this summer
in China is building.
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Digging Into
Sustainability
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Experts provided views on making foodservice operations more
sustainable, energy efficient and socially responsible at SFM's Critical
Issues Conference. Held this year in midtown Manhattan, the conference
delved into the management issues that go into "going green."
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What makes St. John Health Care Plaza Cafe exceed expectations? The
"dream team" staff, who got involved with some extracurricular "foodie"
activities in the months before the new cafe opened. Hear how management
instilled the powerful sense of ownership in the staff of this standout
foodservice operation.
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Learn strategies and tactics you can use to build profits,
participation and customer satisfaction. Register for this exclusive
event now, for our lowest rate. Click on www.fmideas.com or call
our toll-free customer service line:
800-736-8660.
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Contact Information
Advertising/sponsorship opportunities: Gerald White
Publisher Gerald White
New England Rachel
McGaffigan
Southeast Doug Mael
West Lisa Snider
Midwest Sam Wilson
Inside Sales Lynne
McLaughlin
Penton Media, Inc.
1300 E. 9th Street
Cleveland, OH 44114
©2008 Penton Media, Inc. All rights reserved.
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