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Steal This Idea

Photograph your work, post on social media

 Mar. 27, 2015

After several members of our staff attended a class on smartphone photography, we came back and trained the rest of our staff to take pictures of the plates they prepare.

Operations

PHOTOS: A look inside Facebook’s New York cafeteria

 Mar. 16, 2015

Take a look inside Facebook’s New York cafeteria. The seating is arranged like that of a school, but the food is definitely not for children – offering meat carving and kombucha stations.

Operations

New vs. used

Mar. 13, 2015

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Operations

Starbucks unveils its ‘next generation’

Mar. 13, 2015

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

Design

Design with Purpose: HealthPark Medical Center

By Paul King on Feb. 25, 2015

Building a blueprint for the future starts with meaningful design. Here's a look at the Flavor HArvest Cafe at HealthPark Medical Center.

Design

Design with purpose: Michigan State University

By Paul King on Feb. 24, 2015

Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University.

Operations

Five takeaways from the NAFEM Show floor

By Patricia Cobe on Feb. 23, 2015

The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.

Design

UCSD keeps it cool with 64 Degrees

By Paul King on Feb. 23, 2015

The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.

Menu

Foodservice directors go all out for Mardi Gras

By Katie Fanuko on Feb. 19, 2015

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

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