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Hospitals & Long-term Care

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Why consumers ignore nutrition info

 By FSD Magazine on Oct. 17, 2016

A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.

Menu

Chicken soup for the low-sodium soul

 By Patricia Cobe on Oct. 17, 2016

Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

Workforce

Foodservice uniforms: Form, function and flair

By FSD Staff on Oct. 17, 2016

Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear.

Workforce

Keys to creating an inclusive environment

By Alaina Lancaster on Oct. 17, 2016

Here’s how the University of Missouri in Columbia and other operators have rebounded from tense situations to create comfortable and inclusive work environments.

Operations

Sodexo cuts back on carbon emissions

By FSD Staff on Oct. 17, 2016

The vendor aims to reduce on-site emissions by 34% in under 10 years.

People

How to attract and identify standout employees

By Lynne Eddy on Oct. 17, 2016

Annual performance reviews are the first step to finding employees that stand out. The next step is managing by objective and identifying mutual goals.

Steal This Idea

Host quirky themed days

Oct. 17, 2016

A favorite event at The Ohio State University Wexner Medical Center is its “May the fourth be with you” (aka “Star Wars”) day on May 4.

Steal This Idea

Rubber gloves get benched

Oct. 17, 2016

When the University of Illinois at Urbana-Champaign switched from standard latex gloves to nitrile gloves, it also set up a recycling program.

Operations

How to keep customers on-site for coffee

By Lisa Arnett on Oct. 17, 2016

How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.

Workforce

New rules of open kitchen etiquette

By Amanda Westbrooks on Oct. 17, 2016

Open kitchen concepts satisfy guests’ desire for transparency. But there are some caveats. Here’s how to create a positive experience when the walls are down.

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