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Senior Living

Steal This Idea

Make sustainability programs personal

 Jan. 17, 2017

Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.

Steal This Idea

Be conscious of the range of diner budgets

 Jan. 17, 2017

At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub.

Operations

How one district drastically reduced allergic reactions

By FSD Staff on Jan. 17, 2017

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.

Menu

Foods with function and flavor

By Amy McKeever on Jan. 17, 2017

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

Design

Solving for small storage spaces

By Maggie Hennessy on Jan. 17, 2017

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats.

People

Should employers pay for multilingual testing?

By Jonathan Deutsch, Ph.D. on Jan. 17, 2017

If a multilingual employee fails a certification exam in English, should an operator pay for a retake in another language?

Steal This Idea

Make employees accountable for absences

Jan. 17, 2017

Puyallup School District makes people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. It is a conscious decision.

Steal This Idea

Local look: Baked-in savings

Jan. 17, 2017

The food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources baked goods to a local shop that hires the formerly incarcerated.

Menu

A new age of menu customization

By Alaina Lancaster on Jan. 17, 2017

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Menu

A lighter take on ranch dressing

By Patricia Cobe on Jan. 17, 2017

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

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