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B&I

Operations

Salaries still tied to experience—and gender

 Dec. 12, 2013

We surveyed nearly 600 foodservice management professionals to find out about their salaries and demographic profiles. It's good news on the salary front if you're a director at a college or hospital, but bad news if you're a woman or working in a long-term care facility.

Operations

LA Federal Building cafeteria showcases sustainable technologies

 Dec. 12, 2013

The cafeteria offers fresh, healthy and sustainable meal options for public visitors and 1,750 federal workers.

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Growers’ Insights: Tea production is gaining steam

By Michele Deppe on Dec. 11, 2013

“Tea is probably the most labor-intensive crop on the planet,” says Angela Macke, the founding director of Light of Day Organic Farm and Tea Shop, in Traverse City, Mich. 

Operations

Equipment purchases

Dec. 10, 2013

Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.

Operations

Lunch dominant daypart, but slipping in schools

Dec. 10, 2013

Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.

Operations

Proposed legislation would make meat, grain eliminations permanent

Dec. 09, 2013

Representative says the Reducing Federal Mandates on School Lunch Act would give schools more flexibility.

Operations

Sysco offers to buy US Foods for $3.5 billion

Dec. 09, 2013

After the closing of the deal, Sysco will hold the position of the biggest U.S. food distributor.

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Breakfast goes global

By Kate Parham Kordsmeier on Dec. 06, 2013

You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

Operations

U.S. Dried Cranberries added to USDA's Foods Available List

Dec. 06, 2013

The dried cranberries will be available to purchase starting in 2014.

Operations

Lunch from scratch

Dec. 04, 2013

Three out of 10 operators say they will increase their use of from-scratch cooking in the next two years, according to The Big Picture. Schools are the most likely to expect an increase, at 43%.

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