People Do Matter Award, Areas of Learning and Development
Eat’n Park Hospitality Group (of which Parkhurst is a member) received the 2010 People Do Matter Award. Presented by the Pittsburgh Human Resources Association, the People Do Matter Award recognizes regional employers that are implementing exceptional people practices. Eat’n Park received their award in the “Learning and Development” category for the Supervisor Certification Program, a […]
Parkhurst Offer Mediterranean Cuisine at Bucknell and Philadelphia Universities
As foodservice operators look for more ways to emphasize healthful dining, Mediterranean cuisine has become more and more important. The diet is generally healthful with fresh foods and unique flavors. Common characteristics include the use of olive and vegetable oils and the high consumption of fruits, vegetables, bread and other cereals, grains, potatoes, beans, nuts […]
Science Breaks for Lunch at the Carnegie Science Center River View Cafe
Attention, sandwich junkies. Surprise discoveries at the Carnegie Science Center include the downstairs River View Cafe — a handy North Shore oasis for build-your-own creations. Your wish is the cook’s command when craving a hearty grilled ham and cheese or tuna melt, say, with tomatoes. Would you like that on cracked wheat, marble rye, deli […]
Parkhurst Prepares Sustainable Thanksgiving Feast for Philadelphia University Students
WHAT:Thanksgiving takes on a new meaning for Philadelphia University where over 600 students will enjoy a sustainable feast featuring only local foods, sponsored by Philadelphia University’s Student Organization for Sustainable Action (SOSA). A national leader in sustainability, Philadelphia University’s SOSA approached Parkhurst Dining Services, its food service management provider, to help them promote sustainable dining […]
Sustainable Feast at Bucknell University
More for less:Clients’ desire to save money doesn’t necessarily mean they want menus to be dumbed down. John Cummings, general manager for Parkhurst at Bucknell University in Lewisburg, Pa., says, “today’s customers have more sophisticated palates and worldly expectations,” and are seeking healthier options and more experimental cooking. “The way we display offerings continues to […]
Glynwood Honors Eat’n Park Hospitality Group with Harvest Award for Innovation and Leadership in the Sustainable Food Movement
COLD SPRING, NY, October 15, 2009 — Glynwood, the not-for-profit organization whose mission is to save farming in the North East, has announced that Eat’n Park Hospitality Group was awarded the 7th Annual Harvest Award, an award created by Glynwood in order to highlight innovative work being done to increase access to fresh, locally-produced food […]
Parkhurst Dining at Bucknell University Awarded “Dining Hall of Distinction” by University Business Magazine
NORWALK, CONN, October 7, 2009 – Parkhurst Dining at Bucknell University of Lewisburg, PA, has just been named a “Dining Halls of Distinction” winner by University Business Magazine. Dining Halls of Distinction represent excellence in all aspects of dining operations, including atmosphere, service, and variety of offerings, guest satisfaction, environmental sustainability, and financial stability. Higher […]
Eat’n Park Hospitality Group’s Director of Sustainability Passionately Connects Farms and Forks
Jamie Moore, 39, in shorts and T-shirt, is standing in a shed on Rippling Brook Farm’s 150 certified organic acres in Sligo, a couple of hours north of the city. He has an easy fitness about him and a tan to rival a farmer’s. He sometimes rides a bike from his Mt. Lebanon house to […]
Eat’n Park Hospitality Group is at the Vanguard of Eco-Responsibility
In 1949 Eat’n Park scored with the fresh notion of carhops bringing trays of shakes and burgers to eat in your car. You rolled the window down (cars weren’t air-conditioned) for the tray to be clipped on, and the fabulous burger fumes swooshed in, along with traffic exhaust from busy Saw Mill Run, aka Route […]
Parkhurst Introduces Brown-Bag Lunch
The Basics line consists of simple brown bag lunch-type sandwiches to satisfy customers demand for cost-effective and simple food. The Basics line includes sandwiches such as turkey and Provolone; salami and American cheese; peanut butter and grape or strawberry jelly; cheese, lettuce and tomato; and ham and Swiss cheese. The line also features wraps such […]