Archive for Food Service News

Kitchen Workhorses – The Hardest-Working Equipment

April 5, 2012 No Comments

THE GRILL. Today, grills can be used to cook up everything from hot sandwiches to fresh meats to top salads and other specialties. Many cooks at fun centers are finding creative ways to introduce healthier food alternatives using grills, especially for picky kids. THE PIZZA OVEN. Whether the pizza is frozen or made from scratch, […]

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Trending Menus
Creative Interpretations of Retro Bowling Food

April 5, 2012 No Comments

For some bowling centers, a lucky strike is finding the perfect balance between the games and the food being served. But as more boutique bowling alleys pop up around the country – like the ultra-hip North Bowl in Philadelphia’s trendy Northern Liberties neighborhood – or even Lucky Strike in Los Angeles, bowlers are expecting a […]

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Meeting the Challenges of Smart Food Service Staffing and Training

April 5, 2012 No Comments

Tips for Good Decisions No matter the attraction, customers want to have a tasty, no-surprise food experience as part of the fun.  Regardless if they are cooks, frontline or wait staff, your staff has to deliver quality food all served up with a generous measure of consistently exceptional customer service. From hiring employees with the […]

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Sweets for the Smallest Guests

Sweets for the Smallest Guests

February 16, 2012 No Comments

Trends in Dessert Options at Children’s Museums When parents plan a family outing at a children’s museum, they are thinking about more than just the fun adventures that await their kids. They are also thinking about food; what can they feed their children while they are out and what will their options be?  With the […]

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The Important Lessons of Food: <br />Indigenous Dishes Are Teaching Tools at American Indian Museums

The Important Lessons of Food:
Indigenous Dishes Are Teaching Tools at American Indian Museums

January 5, 2012 No Comments

Stimulating the sense of taste is another way to enrich the museum experience for visitors. And at several American Indian museums across the United States, the menus rise to the occasion, favoring locally grown foods, seasonal produce or traditional ingredients. Food is used to give visitors a sense of place and tradition. And however it’s […]

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Trends in Amusement Park Temporary Food Service Outlets

Trends in Amusement Park Temporary Food Service Outlets

January 5, 2012 No Comments

As the second-oldest amusement park in North America, Cedar Point has been welcoming generations of tourists since the late 1800s. And while the classic park has introduced quite a few new attractions in recent years, like roller coasters, water rides and a kids’ section, the park hasn’t forgotten its family roots in the Midwestern town […]

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Walking the Line:
Food Concessionaries Balance Novelties and Staples

November 2, 2011 No Comments

By Jennifer Byrne Connie McKinney will not be sold on deep fried butter. Even though the hot new concession item was the big buzz at the 2011 Iowa State Fair, McKinney is less than wowed by the notion of a whole stick of butter dipped in batter, deep-fried, and coated in a sugary glaze. “I […]

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A Focus on Affordability: Creating Food Value at Waterparks

A Focus on Affordability: Creating Food Value at Waterparks

November 1, 2011 No Comments

After paying the price of admission into waterparks, hungry patrons are not looking to shell out big dollars for their meals.  With the economy in its current state, food and beverage departments have made some changes in their menus to reflect an awareness of these more conservative times.  From a la carte options to combo […]

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Splendor in the Grass
The Natural Side of Food Service at United States Botanical Gardens

September 1, 2011 No Comments

Visitors may come to botanic gardens to see some of the finest specimens nature has to offer, but they may also end up staying for the great food being served at these destinations around the country. And while some botanic gardens, like the Arnold Arboretum at Harvard University, may not have their own dining facilities, […]

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Top Tips for Feeding Hungry Guests

September 1, 2011 No Comments

Maintain proper staffing levels. “That is probably the biggest problem that food service operators have,” said Al Zehnder, CEO of Zehnder’s Splash Village in Frankenmuth, Mich. “It’s important to maintain adequate staffing levels, and have a menu design that meets the time expectations of the guests.” Limit menu options. Diana Rodriguez of Calypso Bay Waterpark […]

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