District eliminates chocolate milk from cafeterias
Ohio University’s Rich Neumann takes home Minah Award
District ends ‘meatless Mondays’ due to lack of participation
When catering goes wrong
Keep schedules running smoothly during summer
Does AI have a place in foodservice HR?
Ensuring Food Safety
Food Pricing Database
FSO of the Month
How to help international diners navigate new menus
Visual cues: Show, don’t tell, with diagrams
Using food to forge a connection
Health & Wellness
Operators Share Their Best
Steal This Idea
On-trend meat blends
Eureka! Searching for an aha moment
Seafood challenges to tackle this spring
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
Perk up beverage sales with iced coffee
Introducing the Blended Burger Project™ Campus Edition
3 ways to elevate produce
Revenue & Promotions
Oct. 27, 2014
Try it, you’ll like it
To help persuade residents to try a new menu item, we will sometimes add it as a third entrée option, like our Pork Pagoda (pictured).
Aug. 21, 2014
Credit for guest trays
We have increased revenue from guest trays to nearly $11,000 a month since we set up a system to allow patients and their visitors to buy trays using a credit card.
July 7, 2014
Find new revenue sources
In the elementary schools our participation has dropped the last few semesters due to the changing USDA regulations. In order to draw up more interest, as well as business, we not only sell second...
June 23, 2014
For a healthy and affordable meal option, we began offering a paleo menu in March. Each meal is served with a protein, two vegetable servings and a bottle of water or iced tea for $7.
June 19, 2014
World Cup celebration
Stillings Hall at the University of New Hampshire honored soccer’s World Cup 2014, which was held this month in Brazil, by featuring a dish at a dinner event from each of the 32 nations that...
June 11, 2014
Play off an acronym
Our 23 communities were each asked to develop a recipe item using our acronym, ACTS, in the name. A panel of eight staff members tried all the different entries and chose a winner: Apricot Cinnamon...
June 9, 2014
If your customers are not embracing new food trends such as healthier foods, then get them involved with projects like cooking demos and food tastings. It really works!
May 28, 2014
Step up delivery
Campus Pizza is our late-night pizza delivery option. We have a menu ranging from pizzas to grinders that students can order Sunday through Thursday, 6 p.m. to 12 a.m. Students can pay with credit...
April 24, 2014
We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...
April 7, 2014
We are constantly looking for ways to improve the dining experience on a limited budget. For three or four years, I wanted to paint a mural on the wall of our cafeteria space, but budgets didn’t...
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