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Design

Startup’s open kitchen provides free staff meals

 By Alaina Lancaster on Oct. 15, 2015

The founders of Thumbtack, an online marketplace connecting service professionals and customers, quite literally put their money where their mouths are.

Operations

To self-serve or not to self-serve?

 By FSD Staff on Oct. 06, 2015

Washington College switched its dining hall from self-serve to assisted-service to lessen the chances of students getting sick, but the change has drawn mixed reviews.

Operations

3 restaurant trends FSDs need to watch

By Patricia Cobe on Oct. 02, 2015

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

Operations

Hospital’s new restaurant to do triple duty

By Bianca N. Herron on Sep. 24, 2015

UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.

Operations

Boston Medical Center aims to cut energy use by 2020

Sep. 21, 2015

BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.

Operations

New university cafeteria system draws heat

Sep. 16, 2015

Changes to one St. Thomas University cafeteria are denying entry to students without meal cards, which students say cuts down on the opportunity for socialization.

Operations

School district seeks solution to long lunch lines

Sep. 16, 2015

Although Danville Public Schools’ new policy provides free lunches for all students, fewer students are packing their lunches, resulting in longer lunch lines and wait times.

Design

How a veggie-forward approach won the day

By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

Operations

What makes a winning food truck strategy?

By Lisa Arnett on Sep. 15, 2015

The booming food truck scene of the last decade has operators considering how the trend could work at their college campus, school or company.

Operations

How foodservice directors are changing lives and communities

By Dana Moran on Sep. 15, 2015

With an integral role in the nutritional lives of students, employees, patients and seniors, FSDs are called upon to support, nurture and shape communities.

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