Short Orders Podcast Por RHI Solutions arte de portada

Short Orders

Short Orders

De: RHI Solutions
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Welcome to Short Orders-a brand new podcast from RHI Solutions. You may be aware of our long-form audio magazine, The Bark. However with your time being valuable, we decided to shorten things up a bit and offer you a program designed to both enhance and simpilfy your busy work schedule. Each quick, three-minute episode will revolve around a single piece of industry news, a product release, or some other point of relevant information that will help you better understand the industry and more effectively work within it. Whether you're an equipment dealer, consultant, restaurant owner, chef, or simply have an interest in food service and hospitality, Short Orders will quickly become a staple in your personal research and improvement library. So, remember to 'like' and 'subscribe,' as new episodes will release on Tuesdays each week. Have any questions or concerns? Contact RHI Solutions: info@rhi-solutions.com2023 Arte Comida y Vino Economía Marketing Marketing y Ventas
Episodios
  • Beyond the tray EP 2-How the Menu Was Made

    Beyond the tray EP 2-How the Menu Was Made
    Apr 3 2026

    What ends up on a school lunch tray is the result of decades of decisions—some driven by nutrition, others by economics, policy, and scale. In Epsidoe 2 of Beyond the Tray, we trace how school meals evolved from informal, locally run programs into a national system feeding millions, and how that growth changed not just how food is served, but what gets served in the first place.

    From Depression-era commodity programs to modern nutrition standards, we explore the forces that continue to shape school food today. Because behind every tray is a system trying to balance competing priorities—and not always getting it right.

    Want to chat? Have an idea for a future episdode? Want to know more about RHI?

    Contact us Here

    Want to learn more about the history of school nutrition, or just simply want to check our facts? Here's where we got our info. it's a lot, but it's all very interesting

    Sources:

    https://www.fns.usda.gov/cn/school-nutrition-standards-updates

    https://www.foodtimeline.org/foodschools.html?utm_source=chatgpt.com

    https://schoolnutrition.org/journal/fall-2007-commodity-foods-is-it-time-for-change/?utm_source=chatgpt.com

    https://www.smithsonianmag.com/smart-news/american-schools-have-been-feeding-children-for-more-than-100-years-heres-how-the-school-lunch-has-changed-180986583/

    https://www.ers.usda.gov/topics/food-nutrition-assistance/child-nutrition-programs/national-school-lunch-program

    https://bestpractices.nokidhungry.org/resource/data-brief-2023-24-school-meals-participation

    https://assets.press.princeton.edu/chapters/i8640.pdf

    https://history.house.gov/Exhibitions-and-Publications/BAIC/Historical-Essays/Keeping-the-Faith/Crafting-Institutional-Identity

    https://www.fns.usda.gov/school-meals/nutrition-standards/nslp-meal-pattern

    https://www.realchangenews.org/news/2011/11/23/congress-protects-pizza-vegetable-school-lunches

    https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics/

    https://www.mashed.com/1262092/what-school-lunches-looked-like-during-great-depression/?utm_source=chatgpt.com

    https://archive.org/details/CAT31293900/page/n1/mode/2up
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    11 m
  • Beyond The Tray: Digging into School Nutrition-EP 1

    Beyond The Tray: Digging into School Nutrition-EP 1
    Mar 25 2026

    School lunch has come a long way—but it's never been just about what's on the menu. In this first episode of our Beyond the Tray series, we take a step back and look at the bigger picture: how school food programs evolved, how meals are actually served at scale, and why the design of a cafeteria matters just as much as the menu itself. From early community-led programs to today's highly structured systems, we explore how efficiency, access, and environment have shaped the school lunch experience over time.

    Do you have an idea for a future episode, or want to comment on or chat about this one? contact us here

    Learn more about LTI by clicking here

    Want to read more about the history of school nutrition? check out these links:

    American Schools Have Been Feeding Children for More Than 100 Years. Here's How the School Lunch Has Changed

    Lunchtime: The History of Science on the School Food Tray | Science History Institute

    School Nutrition Association - Feeding Bodies. Fueling Minds.
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    11 m
  • Food Fads Vol. 1

    Food Fads Vol. 1
    Oct 22 2024
    It's said that time can be measured in memories. Maybe a song on the radio takes you back to the days of your youth, or an old photograph may immediatly transport you to the moment it was snapped. But what about food? Some dishes are just so intrinsically linked to the eras they were created that to discuss them, is to also discuss a very specific decade, year, or even day. On this episode of Short Oders we're going to be disucssing some of those foods. Specifially ones that take us back to the heady days of the 1950's, 60's and 70's. We call this episode 'Boomer or Bust,' and we think you'll enjoy this delicious flashback. Want to follow along with the show in your kitchen? We've included our own recipes for each of these dishes below: Contact us: jeremy@rhi-solutions.com rhi-solutions.com Instagram Youtube Fondu: Ingredietns per serving 200g (7 oz) grated cheese of your choice (You can use any cheese to make fondue, even blue cheese is ok, but try to avoid very hard cheese like Sbrinz or Parmesan).80-100mL (3 oz) liquid (wine, beer, grape juice, water, etc)1 heaping teaspoon of corn starch (or potato starch / arrow root powder for people with gluten problems)1-2 cloves of garlic, mashed.pepper, paprika, nutmeg powderWooden spoon for stirring Directions Set burner (range or induction) to a medium low heat. Rub garlic on the inner walls and bottom of induction safe pot. Dissolve starch in wine and pour into the pot. Add in the cheese. Keep stirring well with a wooden spoon until it comes to a rolling boil. Turn off heat, sprinkle seasoning and move your fondue pot to your table and place it on the heating kit if usign a tabletop fondu setup. Serve with bread with lots of crust, cut into bite size cubes. If you feel that the fondue is too watery for your taste, dissolve 1/2 teaspoon of starch in 1 teaspoon of liquid (wine, beer, water etc), add into the fondue little by little while stirring continuously. The fondue will thicken within 5-10 seconds, so add in slowly. If the fondue is too dense for your taste, add in a bit more liquid while stirring. Keep stirring until the liquid integrated itself into the mixture. Tang: Igredients .5 cup Sugar 1 cup Orange glucose 1 tsp tatri / citric acid/ nimbu sat Salt a pinch 4-5 drops orange fruit colour 1/2 tsp orange essence 1 glass cold water 2 tbsp tang powder 2-3 ice cubes Stir! Tunnel of Fudge Cake Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Directions Step 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Step 2 Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. Step 3 In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Mai Tai Ingredients 1 1/2 ounces white rum 3/4 ounce orange curaçao 3/4 ounce lime juice, freshly squeezed 1/2 ounce orgeat 1/2 ounce dark rum Garnish: lime wheel Garnish: mint sprig Directions Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.
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    12 m
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