District casts student ‘celebrities’ to promote healthy eating
Harvard and dining staff reach tentative agreement
Students steal thousands of plates from dining hall
Why hiring alumni can be a boon for your operation
Tips for communicating advancement opportunities to employees
Keys to creating an inclusive environment
Ensuring Food Safety
Food Pricing Database
A lesson in pride of place
How one operator tackled malnutrition
Fish for partnerships
Health & Wellness
Operators Share Their Best
Steal This Idea
What’s driving the nitro coffee movement?
Chicken soup for the low-sodium soul
Chefs’ Council: Menu-shaping trends for 2017
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
Lucretia Chancler: Helping feed a hometown in need
Thomas Thaman: Creating a healthy oasis in a food desert
The new SNA president sounds off on what's getting in the way of nutrition
FSD of the Month
People on the Move
The James Beard Foundation and The Blend
Get creative to fuel the snacking generation
Pasta taps into top health and dining trends
Revenue & Promotions
Dec. 26, 2013
Offer price discounts
We hold a “power hour” in our cafeteria in the afternoon, where we offer coffee for 35 cents.
Dec. 20, 2013
We started producing our own lip balm from the beeswax that we harvest on campus (we recently installed two beehives). We sell the lip balm in our gift shop.
Dec. 17, 2013
Food is art
We recently collaborated with several people in Carilion Clinic and Roanoke Public School System to develop a Food is Art Gallery. The gallery is located just outside our Mountain View Café...
Dec. 3, 2013
Grow your own
Last spring we planted a small garden with tomatoes, squash, green and red peppers and herbs. As the vegetables were harvested, we placed them on the menu, like “Kirkwood-grown Squash...
Oct. 28, 2013
When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we&rsquo...
Sept. 25, 2013
We created a Sustainable Products Project blog utilizing Blogger, Google Maps and Google Earth. Once we identify local food items that we use, we import where they are from into the blog. We also...
Sept. 6, 2013
We do pop-up restaurants once a month for the 400 residents of our community. We close off one section of our formal dining room for the event.
Sept. 3, 2013
Selling the Bacon
We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes.
Aug. 28, 2013
Team Nutrition Campaign
We started a marketing campaign called Team Nutrition. We wanted to increase our participation but, more important, to reduce the amount of healthy items that kids were throwing away.
Aug. 15, 2013
Breakfast to Go
We added prepackaged hot breakfast sandwiches. This added 150 more transactions per day in our retail outlets.
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Greatest hits of the season