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Senior Living

Operations

DC noncom FSDs face possible $15 wage

 By Peter Romeo on Jun. 06, 2016

A vote could come as soon as today.

Operations

5 ways to think like a restaurateur

 By Kelly Killian on Jun. 02, 2016

FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial.

Menu

What's 'health' worth to customers?

By Sara Rush Wirth on Jun. 01, 2016

Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.

Operations

Get more sustainability for your budget dollar

By Dana Moran on Jun. 01, 2016

Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.

Operations

FDA sets voluntary targets for reducing sodium

By Peter Romeo on Jun. 01, 2016

In two steps, the agency hopes to reduce the content in food sold to consumers by roughly a third.

Operations

Minneapolis passes paid sick leave

By Peter Romeo on May 31, 2016

The legislation, hailed as a landmark by labor proponents, is already being copied by other municipalities.

Steal This Idea

Highlight ingredients with super tables

May 31, 2016

ACTS Retirement Life Community does a superfood table once a month for items like chocolate. Each week the menu features a superfood item, like chocolate cake.

Workforce

4 new labor worries threatening foodservice directors this week

May 26, 2016

Even more than usual, labor issues were top of mind for noncommercial foodservice directors and restaurateurs at this year’s NRA Show in Chicago. Here's why.

Operations

The menu and beyond: Hot NRA Show sustainability tips

By Dana Moran on May 26, 2016

All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility extend beyond the menu to all areas of an operation.

Menu

Recipe report: What’s cooking at the NRA Show?

By Patricia Cobe on May 25, 2016

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

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