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| July
28, 2008 |
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Aramark Study: Trayless Dining a
Win/Win
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Two separate research studies from Aramark Higher Education conclude
that removing trays from college dining halls results in significant
reductions in food waste, and that customers are ready to accept
trayless dining in order to support environmental stewardship
...more
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School Caf Redesign Brings Multiple
Benefits
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A redesigned cafeteria at one of its middle schools was so
successful in boosting participation that Scottsdale (AZ) USD now wants
to do the same makeover on its other middle school
...more
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Brown-Bagged Lunches on the
Rise
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Brown-bagged lunches hit a high point in 2007, according to a report
from the NPD Group market research organization
...more
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Onsite Chefs Honored at ACF
Confab
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Among the award winners and honoree at the recent National
Conference of the American Culinary Federation were a number of chefs
from onsite foodservice operations
...more
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Report: Coffee Sales Edge Ahead of
Soda
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Coffee surpassed soft drinks in total retail and foodservice sales
for the first time in 2007
...more
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Bake'n Joy Premium Predeposited Muffin Batter
Our batters are specially made to give you the best tasting and best
performing products with the ultimate convenience! We have 30 flavors in
five sizes to suit your distinct needs. Simply transfer paper--lined
frozen batter to your pans and bake for fresh muffins. No mixing,
measuring or scooping! www.bakenjoy.com
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Elon U. to Operate Off-Campus
Pub
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Elon University will reopen an off-campus pub in September that it
had purchased earlier this year
...more
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Aramark's Boston Convention Ctr.
Contracts Terminated
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The Massachusetts Convention Center Authority will terminate
Aramark’s concessions conctract with the Hynes and South Boston
convention after 14 years
...more
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Pierre Foods Files Chapter
11
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Pierre Foods, Inc. and its subsidiaries have filed for Chapter 11
bankruptcy protection
...more
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Move over nachos! Our Tortilla Crusted Shrimp combines the zesty
blend of tortilla chips, chipotle peppers, and lime with sweet and
tender shrimp for an extra special south-of-the-border experience. Get
ready for the fiesta by serving these with a traditional Tex-Mex dip,
salad or side! Visit www.fisheryproducts.com for more information.
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SSP Inks Indy Airport
Deal
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Restaurant brand franchise operator SSP America has inked a contract
with the new Indianapolis International Airport (IND) to place a series
of concepts in the airport’s A and B concourses
...more
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Oregon Adds Farm-School
Coordinator
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The Oregon Department of Education has hired a farm-to-school
coordinator to work with the state’s Department of Agriculture
...more
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Ovations to Serve Indians/Reds Spring
Site
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Ovations Food Services has been named the official concessionaire of
the new 10,000-seat Goodyear Ballpark and Recreational Complex
...more
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Crothall Adds to
Portfolio
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Compass Group’s hospital maintenance services unit, Crothall
Services Group, has acquired Medi-Dyn Inc.
...more
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DNC Adds Travel Services
VP
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Delaware North Cos. has named Bob Stanton vice president of business
development for its Travel Hospitality Services subsidiary
...more
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LIVE Webinar
How to Build a Sustainable Kitchen and Apply LEED Standards
Tuesday, July 29th – 2:00pm ET
In this session, David Zabrowski, senior engineer/senior project manager
for the Food Service Technology Center (FSTC), will share his
experiences on designing an energy-efficient kitchen, discussing basic
system operation and efficiencies, and introducing techniques for
reducing energy and water use in the kitchen. David will be followed by
Justin Doak, manager of LEED for Retail at the U.S. Green Building
Council (USGBC), who will offer additional insight on his efforts to
build sustainability into retail stores. And Kimberly Greenwood, LEED-AP
at Hobart, will highlight ENERGY STAR® qualified products and
technologies that save energy, water and money, featuring a recent
LEED-accredited facility and other food retail and foodservice case
studies.
Register Today!
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