Generating Revenue

Revenue-generating insights from fellow directors
Nearly 40 years after the main cafeteria at Strong Memorial Hospital, in Rochester, N.Y., opened, it received its first makeover. But it was a big one. The hospital spent nearly $6 million to create...
Talk about local beef! At the University of Kentucky (UK), in Lexington, dining services recently partnered with the university’s department of agriculture to open a full-scale, USDA-...
We decided to do a two-week trial last October of a grab-and-go program, named Grab-N-Go. It was very informal. We had comment cards out asking students whether they felt this had a negative or...
Signature restaurant dishes in the comfort of your own cafeteria? Yes, please. The employees at Royal Bank of Scotland (RBS), in Stamford, Conn., got that chance last month as part of the first of a...
Imagine customers actively engaging with foodservice at least once a day. That’s the reality when companies, such as Microsoft, partner with companies like Gametation, which “...
As the 10,000-student Azusa Pacific University, in Azusa, Calif., has grown, real estate has been harder and harder to come by. By last summer, things had gotten so tight that Director of Hospitality...
As part of the Healthy, Hunger-Free Kids Act, school districts would receive an extra 6 cents per meal served if they met the new, healthier regulations. In order to receive that 6-cent bonus,...
The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include...
There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program...
Schools are places of learning, and the cafeteria is no exception. With Flik Independent School Dining’s Traveling Flavors program, students fill their bellies—and brains&...

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