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Colleges & Universities

Steal This Idea

Decentralize social media duties

 Nov. 15, 2016

I run the Facebook account, and our director runs our Twitter, and between the two of us we take advantage of as many different photo sources as possible.

Operations

Foodservice lessons from a year on the road

 By Dana Moran on Nov. 15, 2016

Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.

Menu

Zero-waste soups and stews

By Patricia Cobe on Nov. 15, 2016

Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

Operations

The payoffs of menu simplification

By Sara Rush Wirth on Nov. 15, 2016

A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up.

Workforce

How seasoned FSDs avoid taking the job home

By Dana Moran on Nov. 15, 2016

FoodService Director spoke to a handful of operators about their work-life balance tips.

Operations

Sodexo takes a slice of fast-casual pizza

By FSD Staff on Nov. 15, 2016

Menu items from the Blaze Pizza chain will now be served in select Sodexo venues.

People

Cooking up culinary talent

By Lynne Eddy on Nov. 15, 2016

Avoid these recruiting and training tactics when building your back-of-house dream team.

Steal This Idea

Recognize excellence outside your department

Nov. 15, 2016

The University of Vermont Health Network Champlain Valley Physicians Hospital decided to expand its employee of the month program outside of the department.

Steal This Idea

Get systematic feedback from all guests

Nov. 15, 2016

We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.

Operations

Northwestern University cooks up a customer-focuesd program

By FSD Staff on Nov. 15, 2016

Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.

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