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05-09-2014 Menu Development
Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing...
05-05-2014 Ideas and Innovation
Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the...
05-01-2014 Managing Your Business
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.
04-30-2014 Ideas and Innovation
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
04-24-2014 Managing Your Business
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
04-18-2014 Managing Your Business
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Creating a pro-whistleblowing environment doesn’t have to divide your staff. In fact, it might actually lead to a more positive culture.
Industry News & OpinionView All
The Chicago-based sports concessionaire will provide foodservices at Notre Dame Stadium, Compton Family Ice Arena and the Purcell Pavilion at the Joyce Center, among others.
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All