Continue to Site >>>

management

Operations

4 ways school foodservice changed in the 2015-16 year

 By Peter Romeo on Jun. 07, 2016

The school year is ending, but K-12 foodservice may feel the effects for some time to come.

Operations

How to get the community involved in contract shopping

 By Alaina Lancaster on Jun. 03, 2016

The director of DC Public Schools shares his tips for a meal program by the people, for the people.

Workforce

4 new labor worries threatening foodservice directors this week

May 26, 2016

Even more than usual, labor issues were top of mind for noncommercial foodservice directors and restaurateurs at this year’s NRA Show in Chicago. Here's why.

Operations

The menu and beyond: Hot NRA Show sustainability tips

By Dana Moran on May 26, 2016

All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility extend beyond the menu to all areas of an operation.

People

Gold Plate winner Rafi Taherian's secrets to success

By Dana Moran on May 24, 2016

Yale Hospitality Associate Vice President and 2016 Gold Plate winner Rafi Taherian shares his success at the 2016 National Restaurant Association Show's Noncommercial Conference.

Steal This Idea

Show employee appreciation with handwritten letters

May 23, 2016

Write “thank you” on every paycheck. This era tends to text thank-yous, but a handwritten note goes a long way. You can’t just preach it; it’s an active thing.

Workforce

5 competencies to measure employees against

By Jim Korner on May 23, 2016

Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines.

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.

People

Michael West: Saying 'yes' is the key to success

By Lisa Arnett on May 16, 2016

Foodservice Director Michael West aims to build a reputation as Stony Brook University Hospital’s can-do department by incorporating his commercial background.

People

Silver Plate winners see success in all directions

By Lisa Arnett on May 16, 2016

FoodService Director talked to four Silver Plate winners in noncommercial foodservice about recent successes, current endeavors and challenges that lie ahead.

  • Page 38