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Biography

Bianca N. Herron

Digital Editor

 Contact Bianca N.

Bianca Herron is a digital editor at Restaurant Business. Prior to joining Restaurant Business, Bianca was editor of two real estate publications, the Illinois Real Estate Journal and Chicago Industrial Properties. Previously, she was a reporter for the Chicago Defender Newspaper. Bianca studied Mass Communications at Tennessee State University, and currently resides in the south suburbs of Chicago. 

Articles by
Bianca N. Herron

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Operations

Where have all the diners gone?

The high quality of food served on the UMass campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

Workforce

Finding a work-smartphone balance

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.

Operations

Child nutrition bill jeopardizes school lunch funding

The legislation, which now advances to the House floor, also raises the admission standard to 60 percent for the Community Eligibility Provision.

Operations

NACUFS honors schools for successful dining ideas

UC-Berkeley, Yale and Vanderbilt were among the winners named at the association’s 2016 Loyal E. Horton awards.

Operations

Ban the boring buffet line

Unorthodox equipment is making its mark on catering, with some operators finding that creativity doesn’t have to be a budget-buster. Goodbye, chafing dish.

Operations

10 ways FSDs can maximize an event experience

FoodService Director spoke to operators from across noncommercial foodservice to gather their top tips on getting the most out of conferences and events.

Operations

Aramark shakes up national park menus for summer travelers

The upgrades include a farm-to-table program at one of the park's restaurants and an on-site barbecue option at another.

Operations

Tennessee Tech becomes 3rd REAL-certified campus

The university is also Tennessee's first to receive the sustainability designation given by the U.S. Healthful Food Council.

Operations

UConn Dining wins NACUFS award for vegan recipe

The university’s vegan crab cakes with remoulade have been named the best vegan meal by the association.

Operations

Largest US school districts celebrate Fresh Attitude Week

The event, created in partnership with the French Department of Agriculture, highlights healthy choices and the inclusion of produce in school meals.

Operations

University debuts initiatives to curb waste in on-campus catering

Northwestern’s sustainability options include using recyclable cutlery and drinkware, and having volunteers collect and compost materials on-site.

Operations

UConn opens gluten-free bakery

Officials say it’s the first of its kind on a college campus.

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