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Senior Living

Operations

4 ways to keep personal data locked down

 By Angel Abcede on May 16, 2016

In a recent study on data breaches, the No. 1 type of information stolen by far is a password. Here are ways operations can keep data on the lockdown.

Operations

Decoding the world of online ratings

 By Amy McKeever on May 16, 2016

While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.

Design

9 designs that shine

May 16, 2016

These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.

Operations

Sustaining the bottom line

By Dana Moran on May 16, 2016

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Steal This Idea

Swap salad bar themes

May 16, 2016

The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

Operations

Boost nutrition by prolonging fresh produce availability

By Pamela Parseghian on May 16, 2016

While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.

FSD Culinary Council

How do you use family recipes at your operation?

By FSD Staff on May 16, 2016

Members of FSDs Chefs' Council reveal how they have adapted favorite home or family recipes to large-scale service at their respective operations.

Operations

Ban the boring buffet line

By Bianca N. Herron on May 16, 2016

Unorthodox equipment is making its mark on catering, with some operators finding that creativity doesn’t have to be a budget-buster. Goodbye, chafing dish.

Workforce

How to avoid opening day roadblocks

By John Morell on May 16, 2016

The ability to adjust on the fly is key on opening day. Careful planning—and quick problem-solving—can help avoid the unforeseen pitfalls of a renovation.

Operations

10 ways FSDs can maximize an event experience

By Bianca N. Herron on May 16, 2016

FoodService Director spoke to operators from across noncommercial foodservice to gather their top tips on getting the most out of conferences and events.

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