Third Annual "The Best"

Traditional Marketing

Idea to attract new business
We implemented a late-night pizza and wing delivery service, South West Express. The operation is open until 2 a.m. Sunday through Thursday and 4 a.m. on Friday and Saturday. When the dining commons closes for the evening South West Express opens—using the same kitchen for retail operations. Express is a drop-off disposable catering service with no associated service charges or fees. The concept positions UMass Dining to compete with commercial operations such as Panera.
—Garett DiStefano, director of residential dining, University of Massachusetts, Amherst, Mass.

The Best, California CheeseMarketing campaign I’ve ever seen
The Real California Cheese campaign always brings a smile and often an outright laugh to me. The named, happy cows, the whimsical captions and stories and the pride in the products [stick with you].
—Melissa Miller, executive chef for Bon Appétit, SAP, Palo Alto, Calif.

Healthy marketing/signage campaign we’ve developed
Sodexo’s Wellness and You and Simply To Go program are great for marketing our fresh offerings. The programs and the signage are great for customers because it forces the buyer to read and uses information that is current and useful to the consumer. The Meatless Monday campaign also is a great component for our healthy line as it educates consumers and promotes healthy eating.
—Stephanie Tanner, general manager for Sodexo, Cumberland Medical Center, Crossville, Tenn.

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources