article thumbnail

K-12 catering program brings sweet treats to community

FoodService Director

Monett R-1 School District has catered everything from baby showers to weddings.

K-12 80
article thumbnail

Clostridium Perfringens Linked to BBQ

Bill Marler

The common exposure shared among all ill cases was a grade K-8 back-to-school BBQ hosted by the school. Virulence , 12 (1), 723-753. However, given the reported symptoms and incubation period, it was determined with 99.24% probability that the pathogen was C. perfringens. Outbreaks of C. Navarro, M., Shrestha, A., Uzal, F., & A.

K-12 229
professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. Aramark’s K-12 brand development team gathered thousands of insights from students, parents, operators and clients, to gain a better understanding of what they wanted out of high school dining programs. .”

Chef 419
article thumbnail

2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

To cater to America’s preference for the dry Champagne style while offering more affordable options, operators frequently turned to Cava as it provided a comparable flavor profile at a lower price. ” Metz Culinary Dining Trends Metz Culinary Management, Inc.

article thumbnail

MRM Research Roundup: Mid-December 2020 Edition

Modern Restaurant Management

Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.

article thumbnail

MRM Research Roundup: Labor Struggles, Holiday Habits, and Food Truck Trends

Modern Restaurant Management

Dishwashers were found to be the second most challenging role to fill, accounting for 12 percent of all open roles. This shift requires careful consideration of seating arrangements, service strategies, and menu planning to efficiently cater to these larger groups, while maintaining the quality of the dining experience.

article thumbnail

Equipping Educational Foodservice: What to Consider

The NAFEM Show

Students today, from K-12 to college and universities, have high expectations around their foodservice and dining experiences. Key takeaways: Schools must cater to diverse dietary needs and preferences while ensuring food safety. Selecting the right kitchen equipment and supplies can help satisfy expectations. Register today !

K-12 52