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Operations

The latest foodservice management practices, food-safety news and more.
Operations

Operators rethink at-home work with new pay rules looming

 By Peter Romeo on Jul. 20, 2016

A survey of executives reveal that the tradition of letting managers handle some administrative tasks at home may be about to end.

Operations

Hospital’s CEO eats its food for a week, mandates menu changes

 By Simedar Jackson on Jul. 20, 2016

Higher-ups addressed longtime food complaints after taste-testing the menu themselves.

Operations

Some NYC venues now required to recycle food waste

By Simedar Jackson on Jul. 20, 2016

The new rules apply to hotel restaurants, arenas and stadiums.

Operations

UC Berkeley cafe gets a revamp from Charles Phan

By Lisa Arnett on Jul. 19, 2016

UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award.

Operations

3 flavor trends that go beyond the NRA Show

By Patricia Cobe on Jul. 19, 2016

As menu planning accelerates into the second half of 2016, it’s a good time to look ahead at cuisines and ingredients coming down the pike, including these trends.

Operations

Show me the sustainability

By Dana Moran on Jul. 19, 2016

Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game.

Operations

Farm-to-table and beyond

By Alaina Lancaster on Jul. 19, 2016

Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.

Operations

5 growth builders and busters for healthcare foodservice

By Kelly Killian on Jul. 19, 2016

Opportunities and obstacles for hospital and senior living operators from the 2016 State of Foodservice study. 

Operations

FSD.com gets a makeover

By Kelly Killian on Jul. 19, 2016

The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

Operations

Where have all the diners gone?

By Bianca N. Herron on Jul. 19, 2016

The high quality of food served on the UMass campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

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