Noncommercial operations—whether schools, B&I or others—can replace several utilities with cards. At Notre Dame, chip cards will not only serve as students’ ID and dining cash, but they’ll also replace tickets to campus events and even dorm room keys. “It’s going to streamline several processes for us,” Abayasinghe says.
From Bush’s Best®.
It’s no secret that across segments, consumers are looking for menu items that are craveable, flavorful and exciting. But diners are not only looking for options that are uniquely flavored, they also want dishes that are healthy.
To meet this need, more operators are offering menu items that incorporate the use of bowls rather than plates, encouraging the combination of ingredients rather than separation. What’s more, these bowls are appearing across dayparts, keeping guests satisfied during breakfast, lunch and dinner.
Make it DIYBowls allow...
Scheduling is always tough at WellStar Kennestone Hospital in Marietta, Ga. Ben Behimer, director of operations for the Nutrition and Food Services department, jokes that his operation is “like the post office, but better”—it’s open all the time and never misses a meal. But call-offs increase across noncommercial foodservice when kids are home for the summer.
WellStar offers benefits to avert a crisis. Workers are allowed unscheduled absences in addition to leave, and the company runs on-campus employee childcare facilities. “It’s a huge benefit,” Behimer says. It also offers a...
From Euro-Bake.
Over the past few years, as consumers have started eating smaller meals more frequently throughout the day, operators have had to adjust menus to fit this new way of eating.
Sandwiches, a menu classic across dayparts, are now getting the snack treatment as well. Sandwich chain Firehouse Subs recently introduced a Small Subs menu, featuring their signature specialty sub options in smaller sizes. Similarly, Arby’s expanded their slider menu this spring with the addition of the new Pizza Slider.
Snack-sized options such as these not only offer...
According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?
“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire. “It...
