When it comes to debating which is better overall, eating plant-based or balancing a diet with both meat and dairy, there are countless arguments on both ends. Chef Don Ras at FedEx Supply Chain fully embraces both.
We Love Our Team Members
As April comes to a close, we’re reflecting on a fun-filled Team Member Appreciation Month.
Trend Spotlight: It’s All About the Plants! Versatile Veganism at Marietta College
The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College.
Marianne’s Banana Bread
April’s monthly theme is especially near and dear to our hearts here at Parkhurst Dining. We’re spending the month celebrating our team with the theme We ♥ Our Team Members!
Carrot Cake Breakfast Cookies
Happy National Nutrition Month!
Eating for Immunity
When you think about getting sick, you think about all the advice your parents gave you as a kid: don’t go out in the cold without your jacket, get plenty of rest, and wash your hands. You might not be thinking about eating food to strengthen your immune system.
No-Bake Energy Bites
As part of our January seasonal theme, Small Changes for a Healthier You, we’re focusing on little tweaks to your routine that make a BIG impact!
Buffalo Chickpea Salad with Avocado-Greek Yogurt Ranch Dressing
As part of our January seasonal theme, Small Changes for a Healthier You, we’re focusing on little tweaks to your routine that make a BIG impact!
Another Successful Caring for Kids Campaign!
Our team members have just wrapped up our 40th annual Caring for Kids campaign, with results that we are cheering about!
Caring For Kids & The Parkhurst Online Auction
It’s the most wonderful time of the year, as our annual Caring for Kids campaign is in full swing! During November and December, across all of our Parkhurst accounts, team members have the option to take part in this fundraiser for local children’s hospitals. The campaign started in 1979 through the grassroots efforts of a…
Forging New Partnerships and Charting New Paths
As the year end nears, Parkhurst will launch a new initiative that renders all of the warm and fuzzies. The Forged Partners program is a further step in solidifying relationships with the businesses in our communities and helping them to expand their current footprints. As a family-owned company, we believe in giving back and helping…
Mindful Holiday Eating
The holidays are the perfect time to practice (or start to practice) mindful eating. It is often easier to mindfully eat foods that we deem special or indulgent than it is our everyday food choices. So, Thanksgiving is a perfect day to allow yourself to enjoy ALL of your favorites while embracing the mindful approach to eating.
2018 All Manager Meeting
Every year, Parkhurst gathers up all of its managers for a day to share ideas, successes, opportunities, goals, and more. This year’s theme was “connecting” – to our purpose, to our guests, to innovation, and to one another!
Pumpkin Energy Bites and Vegan Cookie Dough at Loyola University Maryland
Earlier this month, Parkhurst Dietitian Alicia Koloski teamed up with onsite Marketing Manager Lindsay Winn at Loyola University Maryland to offer healthful, seasonal samples and accompanying recipe cards to students. This was all part of Loyola Dining’s #WellnessWednesday, an initiative spearheaded by Winn, and part of LUM’s broader Healthy Hound program.
The FoodU App is Evolving With Students and Professionals Alike
FoodU is a tool that allows users to have all of their school or company’s dining information at their fingertips. After downloading the app, the user then selects their location and fills out their profile, which includes their name, allergies and dining preferences, and other information – like if they’re a resident or commuter student, part-time or full-time employee, and so on.
Pop-Up Possibilities are Endless
About a year and a half ago, Parkhurst Dining rolled out the Pop-Up program. This program is designed to “break the mold” by surprising, delighting, and engaging guests with something unique, different, and exciting. Sometimes that means selling BBQ chicken sundaes in the middle of campus for no apparent reason!
Chef Don’s Thai Pork Belly Sandwich
When Chef Don Ras at Parkhurst FedEx Supply Chain heard about Food Management’s Best Sandwich competition, he saw his opportunity and took it!
Local Produce
As you all know, this is my favorite time of year. My visits to our vegetable farms are always a treat. There is never a dull moment and I always seem to learn something new each one I visit. One of my first stops this season was to the Yarnick’s Family Farm in Indiana, PA….
Project Lunch Tray
This year, I celebrate my 15th year with the Eat’n Park Hospitality Group. I’ve had the opportunity to work on some really exciting projects and events and this year so far has been no different! I was recently contacted by the Community Kitchen Pittsburgh to volunteer for a cooking event called “Project Lunch Tray.” The event lets…
Simplifying Food Waste Collection
Parkhurst Dining is responsible for providing the food service at Alcoa’s corporate campus in New Kensington, PA. The café that we operate was recently renovated and now has a new recycling and waste collection program. Parkhurst has assisted over 20 locations with implementing composting programs so naturally we were eager to assist with the conversion and education of the process…
Chef in the Schoolyard
Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon with some students at the Greater Pittsburgh Urban League Charter School in the East Liberty neighborhood of Pittsburgh. Grow Pittsburgh has a terrific Edible Schoolyard program that creates on-site gardens…
Clean Plate: Worry-free Dining for Students with Allergies
With Spring semester coming to a close, the dining team at Juniata College is celebrating a successful first semester of service at their Clean Plate station.
