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Kansas chef gives after-school lessons to local cafeteria workers

 Jan. 30, 2014

The halls and classrooms of Wakarusa Valley School no longer echo with the chatter and bustle of students each day. The old grade school on the western fringe of the Lawrence school district closed in 2011, and most of its students were sent to other buildings on the west side.

Operations

Managing Your Business: November 2013

 Oct. 25, 2013

This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary training.

Operations

Culinary Camp Offers Kids a Chance to Live Their Dream

By Steven Johnson on Jul. 30, 2013

While summer vacation for many kids means endless hours in front of a television or computer screen, one group of middle school children recently got the opportunity to live out their culinary dreams. In June, 11 kids took part in a five-day, four-night o

Operations

CIA Opens Kitchen to School Districts

Jun. 11, 2013

As schools look for ways to meet the new school meal regulations and to increase the amount of from-scratch items, menu development training is becoming increasingly important. In April, The Culinary Institute of America opened its kitchen to 14 school fo

Operations

Most training done in house

May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

Operations

Finding time for training difficult, operators say

Jan. 29, 2013

Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the educational sector, while motivating staff to take advantage of instructional opportunities was the most challenging in LTC/senior living facilities.

Workforce

Staff Training that Benefits Everyone

By Emily Rogan on Jan. 17, 2013

To educate and support a team that is productive and attuned to patients' needs, foodservice directors rely on a combination of training methods—some of which are decidedly low tech.

Operations

Seeking culinary talent

Dec. 13, 2012

Most operators (63%) believe that there are more culinary school graduates seeking employment in non-commercial foodservice than there were five years ago. The highest percentage of operators who feel this way (78%) is in B&I.

Operations

The Big Picture: Workforce

Dec. 13, 2012

FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is to give readers a thorough look into the non-commercial ind

Operations

Staff size fluctuates by segment

Dec. 13, 2012

Overall, many staffs have remained the same size for the past two years, with 46% of respondents to The Big Picture research reporting this. More operators in every market segment—with the exception of colleges—report that their staffs had remained constant in size.

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