If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
business books
Mentors, TED Talks and books help shape management styles. Here are several operators picks on training literature that changed the way they do business.
The goal is not only to introduce students to healthy foods but also to save money, officials say.
NIU’s student-run restaurant Ellington’s features seasonal and locally sourced food not just because it’s trendy, but also because it makes good business sense.
Kennebec Valley College’s new wood-fired oven allows students to cook with the trendy, new device and develop skill sets valuable to foodservice work.
During our two weeks of training in May, we let people do things away from their job scope, [such as] learning to be a bartender or learning cake design.
chef training
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
eating disorder tomato plate
How should workers handle a situation in which they suspect a diner has an eating disorder? HR insider is here with tips on how to spot and what to do.
happy barista
This year we’ve really changed our focus to be on customer service. So we implemented some aspects of the FISH! Philosophy, based on Pike Place Fish Market.
students line main
Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.