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6 takeaways from the CIA’s Menus of Change

 By Peter Romeo on Jun. 17, 2016

The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the tweaks that FSDs might want to note.

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Skipping the salad bar: A case for premade

 By Patricia Cobe on Jun. 15, 2016

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

Operations

How to come up with a workable pricing plan

By John Morell on Jun. 15, 2016

Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.

Operations

The keys to a successful purchasing collective

By Dana Moran on Jun. 06, 2016

About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice Handbook. And they’re eager to share their strategies for helping others do the same.

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What's 'health' worth to customers?

By Sara Rush Wirth on Jun. 01, 2016

Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.

Design

3 new concepts shaking up C&U

By Alaina Lancaster on May 24, 2016

Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.

Operations

Labor Dept. mandates overtime for managers making under $47K

By Peter Romeo on May 18, 2016

Far more managers will qualify for time-and-a-half pay unless their salaries are raised or their hours are cut.

Menu

Spinning limited-time offers and events into a research opportunity

By Alaina Lancaster on May 12, 2016

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.

Operations

Mich. university aims to privatize foodservice to cut costs

By FSD Staff on May 09, 2016

In an effort to cut costs, Eastern Michigan University is looking to contract a foodservice vendor.

Operations

3 things keeping FSDs up at night: Budget-busters edition

By Kelly Killian on May 06, 2016

FSDs have more than just administrators to answer to when it comes to renovation purchases—but that’s not the only news causing sleepless nights this week.

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