Continue to Site >>>

K-12 Schools

Workforce

How quick training sessions get staff up to speed

 By Katie Fanuko on Oct. 20, 2015

76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.

Steal This Idea

Share revenue across stores

 Oct. 19, 2015

We partnered with the director of volunteers in our hospital gift shop and opened a gift-shop espresso bar. We provide one barista to make coffee drinks.

Operations

Va. senators recommend streamlining child-nutrition programs

By FSD Staff on Oct. 19, 2015

Senators Mark Warner and Tim Kaine have suggested the consolidation of programs that feed students outside of school hours, as well as the elimination of red tape.

Operations

Report: Too few eligible Ore. students are accessing school meals

By Bianca N. Herron on Oct. 16, 2015

Although 95 percent of Oregon schools offer breakfast programs, only one-third of eligible kids eat school breakfast, according to a recent report by Upstream Public Health.

Menu

How to incorporate lentils into fall dishes

By Alaina Lancaster on Oct. 15, 2015

Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.

Menu

4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

Workforce

6 strategies to cut down customer wait times

By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

Steal This Idea

How to speed ripening with plastic wrap

Oct. 15, 2015

At Pennsylvania-based health-insurance provider Highmark Pittsburgh, staff use plastic wrap to cover and keep tables sanitized during food prep.

Menu

How UM is fermenting produce to extend shelf life

By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Menu

Food scrap salad: a zero-waste solution

By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

  • Page 177