business

Operations

7 food halls to keep an eye on in 2017

The number of food halls in the U.S. is set to double by 2020, thanks to the combination of climbing restaurant rents and the rise in foodie culture (particularly among millennials). Here’s a peek at some food halls expected to open this year. 

Operations

How to create more flexibility in your operation

Foodservice operators are finding ways to up their customization game and meet consumers where they eat.

Here are the tasks operators are handing over to get a handle on their ever-expanding duties.

Here’s how operations are cutting loose without cutting productivity.

Sonny Perdue will oversee the programs that impact student feeding.

Operators offer tips for creating thoughtful, inclusive events for the observance.

In the central office of University of Michigan’s dining team, an eclectic collection of management and culinary titles collide to form a training library.

Tap staff’s ideas for recognition.

When guests are from different regions or hometowns with a diversity of dining offerings, it’s up to managers to help employees orbit in the same food universe. 

Crowdsourcing ideas from employees can inject operations with fresh perspectives. Here’s how directors squeeze the best inspiration out of their teams. 

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