Innovation isn’t just about what’s cooking behind the counter. These technologies are driving concessions at parks and stadiums to the next level.
05-10-2014 Ideas and Innovation
When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.
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...
04-30-2014 Ideas and Innovation
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
04-16-2014 Ideas and Innovation
Administrators at Niagara Falls Memorial Medical Center have turned to an old partner to give them a new perspective on the hospital’s foodservice program.
04-15-2014 Ideas and Innovation
Culture change to a person-centered care model is the hottest concept in LTC & senior living.
04-09-2014 Ideas and Innovation
The Healthy, Hunger-Free Kids Act greatly impacted what the majority of operators offer at lunch, according to new research from Datassential. Other challenging areas include menu rotation and...
04-01-2014 Ideas and Innovation
Mennonite Home Care Campus, in Lancaster, Pa., recently completed a more than $2 million kitchen renovation.
03-24-2014 Ideas and Innovation
Eighty-eight percent of districts need at least one new piece of equipment to serve nutritious foods, according to new study.
03-13-2014 Ideas and Innovation
For many students at Pennsylvania State University, the Penn State IFC/Panhellenic Dance Marathon—better known as THON—is an event that requires an entire semester’s worth of energy.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All