April Bechel, director of food and nutrition services, Hastings ISD, Minnesota, has created menus that meet the new school meal pattern. She has also applied for and managed the entire USDA Fresh Fruits and Vegetables Grant program.&nb
Jasmine Willams, catering manager, Bank of America (Compass Group), is overseeing an operation that delivers more than $1 million in catering each year to 13 Bank of America buildings in uptown Charlotte. She also is expanding her knowledge by learni
Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.
When Northwestern Healthcare, in downtown Chicago, decided to close Café 251 at Northwestern Memorial Hospital earlier this fall, it made a strategic move that not only salvaged the cafeteria’s two most popular stations but also helped draw customers to another venue on the campus.
We just got a grant that will be for 1- to 5-year-olds so that we can work with the county health department to do some outreach at area supermarkets to help them market their healthier items. 10/23/2014
Category Management principles can help you understand your customers better, determine which products and brands appeal to them most and merchandise them the best way. Today, more than ever, you need to put the right products in your customers’ hands.
Consumers today are getting smart about their health, and your patrons expect to see healthy choices alongside the not-so-healthy ones. As they wise-up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.