Continue to Site >>>

Dana Moran

Articles by
Dana Moran

Page 14
Menu

Utilizing sustainable seafood

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

Menu

How to use lesser-known fish to cut costs

When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."

Menu

From gyro to hero, global takes on the sandwich menu

The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.

Menu

Building a sandwich that sells

When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.

Operations

Jon Lewis receives NACUFS’ 48th annual Theodore W. Minah Distinguished Service Award

The Ball State University director of campus dining was recognized for his “exemplary contributions” to the organization and the foodservice industry.

Operations

Top takeaways from the School Nutrition Association’s Annual National Conference

Here are the four biggest takeaways from spending three days in the company of our nation's lunch ladies (and gentlemen).

Operations

6 takeaways from the School Nutrition Association’s annual convention

Whole wheat and coffee and pears—oh my!

Operations

Clock ticking on reauthorization of Healthy, Hunger-Free Kids Act

With thousands of bills hitting Congress, the SNA knew a nationwide effort was needed to make reauthorization of the Healthy, Hunger-Free Kids Act a priority.

Menu

Bringing veggies to healthy meatloaf

Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients.

Menu

The buzz on honey bees

The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.

Operations

‘Ciao’ to customization

At first glance, Piada may seem like just another Chipotle knock-off. But it’s gaining buzz for bringing an upscale twist to the fast casual segment.

Workforce

HR Undercover: transgender in the workplace

When an organization hires a transgender worker, how should the employer accomodate them? HR undercover says the guiding principle is self-determination.

  • Page 14