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December 2008~
Morrison Management Specialists
Hospital Recipes At Home
Reported by: Kanika Ware, WMAR in Baltimore.
December 17, 1:00 pm
Looking for nutritious recipes to make this holiday for your family. Until now you never though of hospital food as being good. But Chef Cary Neff may change your mind.
This morning on Good Morning Maryland @ 9, Chef Neff, cooked up some healthy recipes which are all under 450 calories. Chef Neff has written a book featuring his delicious meals called "450 Flavors."
Restaurant Associates
Unsung Heroes Have the Hill’s Truly Odd Jobs
Roll Call
By Alison McSherry
December 15, 2008
As greening becomes trendier, Brandon Taliaferro [from Restaurant Associates] becomes more popular.
“I’m a baby celebrity,” jokes the man who is responsible for composting waste from the House cafeterias. On any given weekday, Taliaferro can be found in a room near the Longworth House Office Building cafeteria surrounded by garbage bags filled with pineapple heads, pizza scraps, napkins and the like....On a busy day, Taliaferro will sort 10 bins....
“This is a new experience because we’re saving the landfills,” he said. “I get a lot of compliments everyday. People are like ‘you’re the compostable guy!’ I like it.”
November 2008 ~
Levy Restaurants
Barack and Michelle Obama: A night out on the town
Chicago Tribune
By Jeff Long and Azam Ahmed | Tribune staff reporters
2:05 PM CST, November 9, 2008
“President-elect Barack Obama and his wife, Michelle, spent three hours at Spiaggia restaurant [owned by Levy Restaurants] on Saturday night, their first dinner out together since the election victory.
The four-star destination seems to be among their favorite spots for special occasions. That's where they spent their anniversary on Oct. 3 and Michelle Obama's birthday earlier this year.”
Additional Stories:
The New York Post
CNN's political ticker
October 2008 ~
Chartwells Higher Education
Troy Fegre wins national award
by Cynthya Porter, The Winona Post
October 26, 2008
"Working for Chartwells at Winona State University, [Troy] Fegre takes his job changing milk and soda containers seriously, but there is plenty of time there to enjoy chatter with students and his coworkers. A social guy with a happy face, Fegre said his favorite part of the job is talking to the students he encounters....
Development Director Roger Buege said the staff at Home and Community Options selected Fegre as their nominee for the Minnesota Bill Sackter Award because he represents hard work, self-advocacy and independence for adults living with special needs."
Chartwells Higher Education
SPECIAL REPORT: The Era of Sustainability
By composting, buying local and conserving energy, the foodservice industry is moving toward a greener future.
By Kate Leahy, Senior Associate Editor
October 15, 2008, Restaurants and Institutions
"In Boston, Northeastern University composts or recycles more than half of its waste. For its composting needs, the university switched to corn-based biodegradable to-go containers and contracted with a local composter. The key in introducing Northeastern’s compost program, says Tim Cooney, resident district manager for campus dining services (a Chartwells account), was working closely with the university. “Without their assistance and collaboration, it would have been more difficult,” Cooney says."
Chartwells School Dining
Harvest Lunch: Getting locally grown food into school cafeterias means paydirt for kids and farmers alike
October 2008, Rhode Island Monthly
Barbara Cohen, district manager for Chartwells, the food-service provider for a dozen Rhode Island school districts, says her company is committed to the local-food project. “We tried it out in 2006 with six districts, and last year expanded to all of our schools,” she says.
September 2008 ~
Levy Restaurants
Mike on America CNBC
September 24, 2008
"CNBC's Mike Hegedus says there are billions to be made at arenas and stadiums around the country - all you need is an 8 lb. hamburger. He's in Chicago with the story."
Bon Appétit Management Company
Making Waves
By Douglas Brown, The Denver Post
September 17, 2008
Chartwells Higher Education
The University of Nevada, Reno ResLife Moves To Reduce Waste For The Environment
By Jeff Mosier, The Nevada Sagebrush
September 16, 2008
Bon Appétit Management Company made it onto the Plenty 20 businesses list of “pioneering companies that are bettering the planet.” This is an annual list published by Plenty magazine (a green-focused publication).
August 2008 ~
Restaurant Associates
Alexia Smith, Assistant Director at Hearsts's Cafe 57, is on XM Radio with Gayle King!!
"It's no a secret that Gayle King loves food…and now, she's convinced the powers-that-be at Hearst Tower's Cafe 57 to indulge one of her food fantasies! Gayle talks with Alexia Smith, assistant director of Cafe 57, about an idea to create a day's menu inspired by peaches."
Food Management's 2008 Best Concepts Award Winners
Restaurant Associates at Harvard Medical School: BEST MENU
"Great Food From Near Rather Than Far"
Project Team Members: Restaurant Associates
- Jason DiChiara, director and Vincent Magno, executive chef
FLIK Intenational's client Becton Dickinson & Co: BEST NEW FACILITY
"Not Just a Dining Center, But a Dining Epicenter"
Project Team Members: Flik International
- Bill Chodan (vice president of culinary operations), Adam Freed (vice president of creative development), Paula Schaire (director of marketing and design), Paul Pontarelli (corporate executive chef), Christopher Craven (district manager), Heidi DeBoer (foodservice director)
July 2008 ~
Levy Restaurants
Fresh herbs can make all the difference in enhancing a dish
By Karin Welzel, Pittsburgh Tribune-Review.
July 30, 2008
June 2008 ~
Morrison Management Specialists
St. Jude opens Kay Kafe following $16M renovation
by Toby Sells, Memphis Business Journal
June 20, 2008
Crothall Services Group
Industries Honored for Being "Good Corporate Citizens"
July 9, 2008 - Whittier, CA
Certificates of Recognition were sent to 459 companies by the Sanitation Districts of Los Angeles County for being "good corporate citizens" for the year 2007, including Crothall Services Group, with four consecutive years in compliance.
Chartwells Higher Education
LSU boosts satisfaction, meal volume with a popular Creole concept
Foodservice Director Magazine
June 2008
"Board-plan retention "is at a record high" at Louisiana State University in Baton Rouge thanks largely to the implementation of a regionally recognized Cajun/Creole brand in two all-you-care-to-eat dining halls, according to Ron Steelman, director of residential services with Chartwells."
Bon Appétit Management Company
Internet powerhouses feed workers well
by Michelle Locke, The Associated Press
June 4, 2008
May 2008 ~
Morrison Management Specialists
Morrison Shopping Cart Loading Up On Local
May 13, 2008
by Ryan Robinson, Intelligencer Journal
April 2008 ~
Chartwells Higher Education
Heroic Moment for two Chartwells Higher Ed Associates when Child's Life was Danger
by Tinea Payne, The All State
April 23, 2008
Joyce Mepham, a cashier at the APSU Café, witnessed the incident. "[The child was] choking, he had a seizure and lost consciousness. We called for someone to do CPR." She said Lawrence Williams and Anthony Huggins, two night and weekend cooks for the dining service, showed up at the scene. "I know Lawrence performed CPR and got him breathing."
Bon Appétit Management Company
San Francisco’s Eco-Evolution
by Karrie Jacobs, Travel + Leisure
April 2008
I get a tour of the Yahoo cafeteria from Robert Hart, the Bon Appétit executive chef at the Sunnyvale complex. Chef Bob, as he’s known, walks me through what must be the most highly evolved assemblage of steam tables and salad bars on the planet.
March 2008 ~
Restaurant Associates
U.S. House of Representatives: The Greening of the Capitol
by Lindsey Ramsey, Foodservice Director
March 15, 2008
February 2008 ~
Bon Appétit Management Company
eBay - one of the "Best Cafeterias" according to Fortune Magazine
FORTUNE
February 4, 2008
Wolfgang Puck Catering
Oscar chef Wolfgang unveils organic awards night cuisine
Hello Magazine
February 1, 2008
Although there are still a few weeks to go before the February 24 Oscars ceremony - a team of top chefs has already decided which delicacies will be served at the exclusive Governor's Ball which follows the ceremony. The 1,500 guests at the lavish post-Academy Awards gala can look forward to an organic feast prepared by celeb chef Wolfgang Puck. On the menu are sushi, Asian noodles and shellfish, plus what seems like a surprisingly pedestrian choice - macaroni and cheese.
Chartwells School Dining
Moves toward more variety, good-for-you foods, organics and ethnic influences are changing kids’ menus
February 1, 2008 - Restaurants & Institutions.
According to [Margie Saidel [Chartwells School Dining Services’ director of nutrition] there are three things to consider when developing a kids menu: fun, freshness and familiarity. Packaging and purchasing can take care of the first two factors, but the third—familiarity—can’t be neglected. Borrowing the sampling tactic used in supermarkets and some restaurants, Chartwells has taken to offering free "nibbles" of new and unfamiliar foods before offering them as a regular menu item. "Food sampling is becoming more and more important," she says. "Kids don’t want to try things they haven’t seen before."
January 2008 ~
Compass Group
Microsoft Dining 2.0
by Mike Buzalka, Food Management
Jan 22, 2008
In all, Compass manages dining operations at a dozen Microsoft sites around the world, says Tod Nissle, director of operations for Compass. The relationship, which began in 1999, represents Compass’s largest B&I contract.
“I think of them as the Compass umbrella, not as individual operating companies,” Freeman notes. “When I took over here, they were operating under the Eurest brand, but they are a big company and since then we’ve tapped into a lot of their umbrella companies to help us out.”
Chartwells Higher Education
A new dining hall could mean new hope for the more than 300 students at the Bigwa Sisters Secondary School in Morogoro, Tanzania
By Sarah Hofius Hall, The Times Tribune
January 20, 2008
Sister Munley, who is the past director of the African Sisters Education Collaborative, approached Chartwells, Marywood’s dining service provider, earlier this school year about taking part in a collaborative project. The collaborative is comprised of four congregations and their colleges and is based at Marywood. With a goal of teaching Catholic sisters computer and leadership skills, the collaborative has worked with the Bigwa school to provide it computers and funds. Thomas Notchick, the director of Marywood’s dining services, said he had no doubt he’ll find volunteers to work at events this spring.
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