In the aftermath of a major earthquake, UCLA Medical Center constructed a new facility that includes state-of-the-art dining operations.

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Recent deals inked by Compass Group with MasterCard and Visa, and with wellness communications firm Nutricate, Inc., signal an increased emphasis on adding value to the point-of-sale process by the contract giant.

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Give classic Italian dishes from the old neighborhood a new accent with unexpected ingredients, new textures and world flavors. Plus, 11 great new recipes for Italian classics with a twist, including four creative lasagnas.

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With the much greater attention paid to the culinary arts in recent years, it is easy to forget that cooking is science as well as an art.

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Even for a chef with outstanding commercial foodservice credentials, guest chef programs can present real professional challenges. Here are some winning strategies for making visiting chef programs successful.

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Sometimes, guest chef programs can tie directly into the mission or activities of the host organization. That's the case at Café 57, located at Hearst Tower in New York City, an account managed by Restaurant Associates.

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Here are some new takes on the classic fish sandwich.

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Dining and foodservice offerings ranked seventh on a list of 13 concerns important to consumers in choosing a senior living facility in a recent survey commissioned by the Dietary Managers Association.

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Trendy But Traditional:

Old favorites with a twist are some of the hottest sellers on today's c-store menus.

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Ben Duffy has found a rewarding culinary career in the healthcare segment as manager of food production at Massachusetts General Hospital.

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How one taco truck uses Twitter to guarantee a crowd. Could this internet phenomenon build your business, too?

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Exhaust hoods are critical to managing air quality, safety and energy costs. Pay them the attention they deserve.

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Is the emphasis on healthy eating driving some young diners to go overboard?

Last fall, Harvard University Dining Services (HUDS) found itself with a nutrition information controversy on its hands. Except the controversy wasn't about too little information but too much.

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In the first event of its kind, teams of chefs from four New York area hospitals faced off recently in a Health Care Culinary Challenge sponsored by the Greater New York Health Care Food Service Administrator's Association (HCFAA).

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Four would-be robbers were foiled by a pan-wielding 70-year-old woman recently. The fearful foursome now has a date with the court system while the woman got herself a brand new kitchenware set.

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