sustainability

7 ways to boost value without discounting

By Brett Dworski and Patricia Cobe on Aug. 09, 2017

How can you make customers feel they're getting the most for their buck? Steal these ideas from restaurant operators to engage deal hunters with your operation.

Operations

Michigan Dining goes hyperlocal with student-grown produce

By FSD Staff on Aug. 08, 2017

A partnership with UM's on-campus farm aims to aid the university’s sustainable sourcing goals.

Foodservice Operation of the Month

Palomar Health: Measurable progress

By Dana Moran on Aug. 01, 2017

San Diego’s Palomar Health sets its sights on a lofty sustainability goal. Diet was the part of peoples’ lives that Palomar’s foodservice was poised to change.

Steal This Idea

Save trees, go paperless

Jun. 17, 2017

Dartmouth College is going paperless with our menus and reporting, meaning no more heavy books. The college installed 10 touchscreen monitors in various locations

Operations

University’s shipping container farm to supply produce to dining halls

By FSD Staff on May 24, 2017

From its 320-square-foot container, the farm will provide wasabi arugula, basil and kale.

Steal This Idea

Use chalkboards to communicate with guests

May 15, 2017

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

Operations