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B&I

Operations

School lunches could take tips from high-end B&I accounts

 Apr. 11, 2013

Bon Appetit's CEO thinks with a little more money, school lunches could be as good as Google's.

Design

Great Spaces: State Farm Café, State Farm Operations Center, Duluth, Ga.

 Apr. 11, 2013

In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station,

Operations

Workforce size stagnant

Apr. 10, 2013

For most non-commercial operations, staffing remained stagnant during the past two years. College and those operations with more than $1 million in annual purchases were the most likely to have increased their staff in the past two years.

People

Confessions of Iraj Fernando

Apr. 08, 2013

Iraj Fernando thinks salad bars are overrated, loves Cadbury and wants to travel to the Hayman Islands.

People

Iraj Fernando: Elevating Culinary

By Lindsey Ramsey on Apr. 07, 2013

Iraj Fernando has not allowed his 13 years of restaurant experience to be forgotten since his switch to non-commercial. As executive chef/manager for Southern Foodservice Management Inc., at Bosch LLC in Broadview, Ill., Fernando has used his restaurant m

Operations

U.S. Navy announces Ney Award winners for 2013

Apr. 05, 2013

Awards honor top Navy foodservice teams on-base and aboard ships.

Operations

Iowa State Senate approves healthy cafeteria bill

Mar. 26, 2013

Measure would set dietary standards for public cafeterias.

Operations

Study shows small changes improve soldiers' health

Mar. 25, 2013

Obesity within military is currently 13%.

Operations

SFM announces 2013 Critical Issues Conference

Mar. 07, 2013

Conference for B&I foodservice operators will focus on technology issues and tools.

Operations

Operators look to vendors for gluten-free items

Feb. 26, 2013

Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

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