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On Focus Groups for Bob Hart

 Jul. 19, 2010

At Yahoo, in Sunnyvale, Calif., Bob Hart, director of operations/executive chef for Bon Appétit, saw his Indian program taking off. To keep improving the options, he decided a focus group would be the best way to find out ways the program could be

Operations

Critical thinking

 By Paul King on Jul. 15, 2010

When it comes to food, it seems, everyone’s a critic, and media types are no exception. Earlier this week, The Washington Post ran a story entitled, “Well, fed: We try the food at U.S. Government cafeterias.” Reporters were dispatched to foodservice facilities at seven federal government offices and asked to rate the quality of food and service.

Steal This Idea

Market Menus

Jun. 29, 2010

Pay close attention to marketing everywhere. It can be as easy as adding descriptions such as adding the phrase “Angus” to our burgers, to make them stand out. Simple things like changing the location of the chips so they can be seen better ca

The energy of ideas

Jun. 25, 2010

Researchers have postulated that if you put a group of monkeys in a room full of typewriters—now, computers, of course—eventually they would pound out the complete works of William Shakespeare.

Operations

The Sustainability Conundrum

By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

People

Confessions of Lenny DeMartino

May 13, 2010

Lenny DeMartino, general manager for Parkhurst Culinary Services at Highmark, in Pittsburgh, admits a great fear of the world running out of pizza and an admiration for Jon Bon Jovi.

Operations

An ethical company

By Paul King on Apr. 19, 2010

Given all that has happened over the last two years, particularly in the financial services industry, “business ethics” would seem to have become an oxymoron.

People

Confessions of Ann McNally

Mar. 19, 2010

Ann McNally, vice president of amenities for Morgan Stanley in New York City, and president of SFM, comes clean about her love of managing people and seafood Fra Diavolo and hating her commute.

Operations

2010 Menu Development survey: In menus, diversity rules

Mar. 16, 2010

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

Operations

2009 Catering Survey: Catering's new reality

Feb. 17, 2010

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.

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