Generating Revenue

Revenue-generating insights from fellow directors
Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from boxed lunches to deluxe sit-downs.
Foodservice operators always look to impress, but during the winter holiday season the stakes are even higher, as chefs seek innovative methods to help customers celebrate with family, friends and...
In 1998, Jackson County Memorial Hospital in Altus, Okla., received an overall meal service score of just 38% in its Press Ganey survey. By 2003, that number had soared to 93%. Key to the positive...
The University Center at the University of Houston is getting its first face-lift since the building was constructed in 1967. The renovation of the student center will include a new food court with...
When Kansas Heart Hospital, an acute care hospital specializing in cardiovascular services, was opened in 1999, the kitchen was designed to serve the hospital’s 23-bed capacity. Although...
Strange catering requests don’t happen as often as one might think, and they are usually not as strange as you might expect. Whenever we ask operators to share with us their strangest...
When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn&rsquo...
Ten years ago, when Shawn La-
Pean was hired at the University of California to take over the university’s dining program, he had a conversation with athletic department administrators...
Getting high school students to eat in school cafeterias is often a challenge. Many schools have open campuses, allowing students to leave school to pick up food—often at fast food joints...
Running a successful catering program isn’t about creating a memorable event. It’s about making memorable events the standard for the catering program. FoodService Director talked...

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