Here, virtually verbatim, is an excerpt from today's PR Newswire, a wire service for journalists. The excerpts appeared exactly this way, precisely in this order:
* Rep. Loretta Sanchez Calls for Investigation of Military Food Services Contract
WASHINGTON, April 8 /PRNewswire-USNewswire/ -- Congresswoman Loretta Sanchez (CA-47) today announced that she is asking the Government Accountability Office (GAO) to investigate the U.S. Marine Corps' primary food services vendor for excessive waste and possible food safety concerns. Sodexo, which is currently nearing the end of its eight-year, $881 million contract with the Marine Corps, has been under scrutiny following multiple reports of food safety non-compliance and a drastic, mid-contract change to its food operations.
http://media.prnewswire.com/en/jsp/latest.jsp?resourceid=4225539&access=EH
* Sodexo-operated Mess Hall at Parris Island Wins Top USMC Honors
GAITHERSBURG, Md., April 8 /PRNewswire/ -- Sodexo-operated Mess Hall 590 at Marine Corps Base Parris Island in S.C. earned the highest honor for a food service operation in the United States Marine Corps (USMC) recently when the operation was named the winner of the 2010 W.P.T. Hill Memorial Award. This marks the first time ever a recruit mess hall that serves thousands of Marine recruits everyday, three times a day has won the designation.
Showing posts with label Sodexo. Show all posts
Showing posts with label Sodexo. Show all posts
Thursday, April 8, 2010
Friday, August 21, 2009
Getting bounce from 'balance'
Wipe “locavore” and “natural” off the whiteboard. A new buzzword for restaurant menu planners is starting to take hold: “Balance.”
That’s the underlying principle of True Food Kitchen, the new concept that P.F. Chang’s has decided to back with a $10-million infusion of growth capital. If the emperor of Asian casual dining likes what it fosters, it has the option of buying a controlling stake in the brainchild of Sam Fox, the Rich Melman of Phoenix. The young concept creator’s earlier hatchlings include the Sauce pizza and wine fast-casual chain and one-offs like Olive & Ivy.
True Food is a foodservice retreat for those seeking “a more balanced lifestyle,” according to Fox’s company, Fox Restaurant Concepts. It was created in collaboration with a New Age medical guru, Dr. Andrew Weil, who advocates a blend of conventional medicine and alternative aids like herbs and moderation.
It may be the most visible proponent of the new balance sensibility, but it’s hardly alone. Across the Atlantic, Sodexo, the contract-feeding giant, is featuring a menu based on “balanced nutrition” at 500 of the institutional feeding operations it manages. The aim of the new Vitality line-up, according to the France-based company, is to provide healthy dining options without sacrificing the enjoyment. In short, it aims to strike a balance.
The strategy is hardly unknown on this side of the pond. Seasons 52, Darden Restaurant’s brilliant play for aging Baby Boomers, promises the same sort of balance between taste, indulgence and health concerns. You can have a low-calorie entrée, finish it off with tiny shot-glass-sized desserts, and wash it down with a few selections from the concept’s extensive wine list.
“Balance” also figured into Mimi’s selection of the winner in a customer recipe contest. Patrons were asked to come up with a Meaningful Muffin that could be added to the casual chain’s menu. The winner was a Pineapple Coconut Crumb preparation, praised in part by celebrity judge/chef Gale Gand for its “perfect balance of flavors and textures.” In part because of that distinction, “we felt it would appeal best to a wide audience,” said the Chicago restaurateur.
Clearly “balance” is being used in a variety of ways, just as “health,” “fresh,” “wholesome” or “homestyle” once carried more definitions than a pocket-sized Webster’s. But all the applications suggest it’s a word that resonates right now with the public. For that reason, it’s certain to show up on more menus.
That’s the underlying principle of True Food Kitchen, the new concept that P.F. Chang’s has decided to back with a $10-million infusion of growth capital. If the emperor of Asian casual dining likes what it fosters, it has the option of buying a controlling stake in the brainchild of Sam Fox, the Rich Melman of Phoenix. The young concept creator’s earlier hatchlings include the Sauce pizza and wine fast-casual chain and one-offs like Olive & Ivy.
True Food is a foodservice retreat for those seeking “a more balanced lifestyle,” according to Fox’s company, Fox Restaurant Concepts. It was created in collaboration with a New Age medical guru, Dr. Andrew Weil, who advocates a blend of conventional medicine and alternative aids like herbs and moderation.
It may be the most visible proponent of the new balance sensibility, but it’s hardly alone. Across the Atlantic, Sodexo, the contract-feeding giant, is featuring a menu based on “balanced nutrition” at 500 of the institutional feeding operations it manages. The aim of the new Vitality line-up, according to the France-based company, is to provide healthy dining options without sacrificing the enjoyment. In short, it aims to strike a balance.
The strategy is hardly unknown on this side of the pond. Seasons 52, Darden Restaurant’s brilliant play for aging Baby Boomers, promises the same sort of balance between taste, indulgence and health concerns. You can have a low-calorie entrée, finish it off with tiny shot-glass-sized desserts, and wash it down with a few selections from the concept’s extensive wine list.
“Balance” also figured into Mimi’s selection of the winner in a customer recipe contest. Patrons were asked to come up with a Meaningful Muffin that could be added to the casual chain’s menu. The winner was a Pineapple Coconut Crumb preparation, praised in part by celebrity judge/chef Gale Gand for its “perfect balance of flavors and textures.” In part because of that distinction, “we felt it would appeal best to a wide audience,” said the Chicago restaurateur.
Clearly “balance” is being used in a variety of ways, just as “health,” “fresh,” “wholesome” or “homestyle” once carried more definitions than a pocket-sized Webster’s. But all the applications suggest it’s a word that resonates right now with the public. For that reason, it’s certain to show up on more menus.
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