Generating Revenue

Revenue-generating insights from fellow directors
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...
In Becky Schilling’s cover story about online tools, she wrote about the Rhode Island School of Design’s mobile dining app and what it is being used for. But how exactly did the...
Instead of three scheduled meals delivered to patients whether they’re hungry or not, many hospitals across the country are switching to cooked-to-order, personalized tray service, an...
Miami University and the University of California, Riverside, launch mobile feeding units.
At the 36,000-student University of North Texas, in Denton, the guiding principle of the foodservice program is simple: “Everyone eats, so everyone counts.” For Executive Director...

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