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March 31, 2008
Now Online
Dining Enters a New Era at Princeton
Princeton University's dining department is adjusting to a new era of four-year residential colleges at the venerable institution Read More

Punching Up Poultry Offerings
Don't keep serving the same old tired bird. here are ways to add pizzazz to your chicken and turkey dishes... Read More


Jump Asian Express -

Killer Kiosks
Kiosk operations are an increasingly imporant and effective component of onsite foodservice operations. Read More

Ireland: A Touch-and Taste-of the Emerald Isle
Exploring the attractions of Irish cuisine Read More

Green Power
Colorado State University is among the schools at the forefront of the campus "greening" movement Read More


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Wellness Policies Take Toll on School Vending
Onsite vending in schools has been significantly impacted by wellness policies Read More

To Give Training More Impact, Work on Retention
The second part of our interview, NRAEF's Terrence Donahue discusses how to make food safety training stick Read More

Cool Facts about Icemakers
What you need to know about one of the workhorse equipment categories in the onsite foodservice arsenal Read More

Silver Plate Winners Announced
The list of the 2008 honorees is out... Read More

Starting a Discussion on Revenue Enhancement
Here are some "idea starters" to spark staff discussions on revenue enhancement strategies Read More

Food & Flicks
Food & Flicks: Like Water for Chocolate

Visit Food & Flicks and listen to International Association of Culinary Professionals past president, Blake Swihart of Foodservice Solutions, discusses his favorite cooking scenes in this 1993 food film, with RH executive food editor, Gail Bellamy.

Related Recipe Link:
Grilled Quail with Black Pepper and Cilantro


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