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Dana Moran

Articles by
Dana Moran

Page 11
Operations

Businesses reveal challenges of operating in The Yard

The Yard’s foodservice folks (Belcampo, Anchor Brewing, Creperie Saint-Germain) talk about the unique challenges and victories of operating in, well, a yard.

Operations

Sustaining the bottom line

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Menu

What Google’s new food report reveals about future noncommercial trends

A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites.

Operations

Why ‘ugly’ produce may be more nutritious

Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.

Workforce

Building a better mentoring program

Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.

Design

Maryville College brings dining hall into the modern era

Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.

Operations

Waste fry oil turns up the heat at Clark University

Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.

Operations

Going postal over sustainability

Deputy Editor Dana Moran would like the old Chicago post office to be renovated into a farmers market, capable of hosting purveyors from around the Midwest.

Workforce

Getting the most out of internships

Sure, foodservice interns will be washing dishes. But the experience also should be a valuable one for operators and short-term hires alike. Here’s how to seek out quality interns, and make the most of their time.

Operations

The strangest new MLB ballpark food of 2016

As fans and foodies look ahead to opening day of the 2016 MLB season on Sunday, FoodService Director scanned the menus of baseball’s biggest parks to check out some of the craziest dishes in the lineup.

Workforce

What FSDs can do to improve workplace culture

Four ideas we culled for all operators from the Women’s Foodservice Forum conference.

Operations

Food waste by the numbers

The U.S. EPA estimates Americans generated 37 million tons of food waste in 2013. Here are more statistics on how that breaks down—and how to help.

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