Mount Carmel St. Ann’s Hospital, Westerville, Ohio

Creating a warm inviting bistro brings in staff and guests.

Instead of typical cafeteria seating, Bryden Bistro is divided into four “neighborhoods,” with each dining space designed to have its own feel and personality. There are two-tops for eat-and-run customers, booths and tables off the main corridor, and a lounge-type area with leather seating and a flat-screen TV where customers can watch a sporting event or catch up on the news.

Before the construction, says Baker, the dining area featured metal chairs and basic white tables lined up in rows. Now, colors throughout the entire bistro are warm and inviting—rust, teal, brown—with mahogany wood, unique design patterns and light fixtures to distinguish each neighborhood. Mosaic tiles grace the pizza oven and salad bar. Dishware also got a makeover, as Syracuse terracotta, in fern and brown, replaced white plates. Styrofoam is history; the bistro offers real coffee mugs and recyclable soda cups. 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources