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menu development

Operations

The Big Idea 2014: Unmanned micro-markets

Jul. 07, 2014

We were looking for something for our smaller sites, the ones that are too big to be supported by traditional vending but not large enough to support a café without a very substantial investment.

Operations

Free lunch in Chicago Public Schools starts this fall

 Jul. 07, 2014

Under a relatively new program called the Community Eligibility Option (CEO) all school meals will be free starting in September 2014, the district confirmed to WBEZ Thursday.

Operations

Topeka hospitals scope out ways to encourage healthier dining choices

Jul. 07, 2014

The Kansas Hospital Association suggests that the hospitals offer more fruits and veggies, provide nutrition labels, eliminate fried foods and offer healthier choices in vending machines.

Operations

The Big Idea 2014: BYO burrito concept

Jul. 07, 2014

Earlier this year we piloted a build-your-own-burrito concept called Chef Doug’s Burrito. Doug is for Douglas County. We launched it at Thunder Ridge High School and then moved it onto another school.

Operations

The Big Idea 2014: Creating a community destination

Jul. 07, 2014

We moved into a new 50-floor building in 2012. Devon wanted to be more than just a company located downtown; we wanted to be a community member, and this new building helped us accomplish that.

Operations

The Big Idea 2014

By FSD Staff on Jul. 07, 2014

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Operations

Illinois State University changes dining policies

Jul. 07, 2014

Starting this fall, Illinois State University students will notice a few big changes from Campus Dining Services.

Operations

The Big Idea 2014: Interactive training in dietary restrictions

Jul. 07, 2014

Cornell Dining senior management, including myself, participated in a five-day challenge to eat at campus facilities while following one of six specific dietary restrictions: vegetarian, vegan, dairy free, gluten free, kosher, and dairy and gluten free.

Operations

The Big Idea 2014: The purée alternative

Jul. 07, 2014

Gorham: The Arbor Co., operators of senior living units based in Atlanta, hired us last year as consultants to come up with a solution for residents who have chewing or cognitive disorders and cannot use utensils when they eat.

Operations

The Big Idea 2014: Partnering for health

Jul. 07, 2014

When we combined the food and nutrition services departments back in December 2013 and I assumed leadership over foodservices, I was able to use my experience as an R.D. to begin offering more healthy and specialty food options to our retail customers.

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