June 2010

Recipes
June 24, 2010
Red, White, and Blue Potato Salad

Shared by:  Ron Kooser, FFCSI Chief Executive Officer Cleveland Office Makes about 8 cups 1 cup chopped green onions, divided 1 cup sour cream ½ cup mayonnaise ¼ cup white wine vinegar 4 teaspoons Dijon mustard 2 teaspoons sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 pound unpeeled small or baby red-skinned potatoes […]

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Bernadette Ventura
June 21, 2010
Overburdened Liaisons Face Many Challenges

by Bernadette Ventura, FMP Senior Associate Washington, DC Office Many of us might remember the business model where companies managed all aspects of their firms, even when they were not a part of their core business, such as foodservice, mail services, janitorial services and so on. However, today it’s much more common to hear “My job […]

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Recipes
June 11, 2010
Fresh Corn Salad

Shared by:  Stuart Davis, Green Associate Associate Chicago Office Serves 4 to 6 July and August are the peak months for this salad, but it can be made through September. For a particularly beautiful salad, you can use a mix of yellow and white corn. 5 ears corn, shucked ½ cup small-diced red onion (1 […]

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Ronald Kooser
June 2, 2010
Phasing saves money, but not sanity.

Shared by:  Ron Kooser, FFCSI Chief Executive Officer Cleveland Office You can just ask anyone who has gone through a multi phased/multi year construction project and they will question the savings, as they, and the staff has gone through h…….  But, they will also say it was a learning experience, if done properly with the thorough planning that […]

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