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grab and go

Operations

Evolution of the mobile eatery

 By Dana Moran on Aug. 15, 2016

FoodService Director talked to mobile-dining veterans from across the country about how their trucks have evolved and their surprising features.

Steal This Idea

Offer a hot dog cart when meal plans have ended

 Aug. 15, 2016

When meal plans end for summer, Cornell University's hot dog cart is open for the season. This eatery on wheels is open for lunch in the heart of campus.

Operations

5 lessons from operators’ first food trucks

By Alaina Lancaster on Aug. 15, 2016

Operators have come a long way since the days of their first food trucks. Learn from these FSDs’ mobile adventures to keep trucking without a hitch.

Menu

Creative snack options for anytime eating

By Pamela Parseghian on Aug. 15, 2016

In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand.

Operations

12 ideas swiped from other foodservice fields

By FSD Staff on Aug. 09, 2016

It’s no secret the four main food channels—restaurants, supermarkets, on-site foodservice facilities and c-stores—are looking more alike by the day. But there are still ideas unique to each for bolstering traffic and sales. Here, we present 12 tactics that could translate from one sector to the next.

Operations

Xavier University installs 1st pizza ATM in North America

By Simedar Jackson on Aug. 05, 2016

The machine is expected to sell 300 pies a day.

Operations

‘Food nudging’ spurs more healthful eating

By Simedar Jackson on Jul. 13, 2016

A new study concludes that what consumers eat is influenced by food placement and proximity.

Operations

The importance of communication in food recalls

By Dana Moran on Jul. 08, 2016

Communication with the public and suppliers was key when handling a food recall in Waterbury, Conn.

Design

Designing concepts that engage diners

By Alaina Lancaster on Jun. 15, 2016

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how ...

Menu

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.

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