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Amy McKeever

Articles by
Amy McKeever

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Operations

How to keep up when your customer base explodes

Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.

Operations

How K-12 operators find strength in partnerships

Here’s how the six USFA member schools are making it work—one obstacle at a time.

Operations

Brand in-house to create a marquee program

Foodservice operators are finding value in launching in-house branding and marketing programs, in spite of the costs.

Design

How to reconcept your space with the future in mind

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.

Operations

How LTOs create a marketing boon

By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.

Operations

Decoding the world of online ratings

While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.

People

Dedicated to improving women's careers

In 2012, Stanford University launched a program dedicated to empowering and mentoring women in its Residential & Dining Enterprises division.

Operations

Operators explore alternatives to polystyrene

There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.

Workforce

Strategies for recruiting cooks

All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.

Design

How a veggie-forward approach won the day

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

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