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Howard Reill

Articles by
Howard Reill

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Operations

Luring Talent Away

Contract companies use quality-of-life issues to attract chefs, managers from commercial side of the industry. Despite the innovations in noncommercial foodservice, there remains for many culinary gr...

Operations

Seeding the future

At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.

Operations

Tracking Traffic

From kiosks to platforms to delivery, operators explore more ways to reach out to customers. Just as the inhabitants of any ecosystem will find ways to adapt and survive, noncommercial operators are ...

Operations

Cashing in on Cashless

Cashless payment systems, which use pre-loaded debit cards, benefit operators and customers alike. All over the country, schools, healthcare facilities and corporate dining operations are making the ...

Operations

Traffic Lanes

Good workflow means more than just moving people and product quickly; it means guiding them through safely as well. "When you’re designing a kitchen, maximizing safety means minimizing peo...

Operations

The Line on Online

The Web and e-mail may be the best way to reach customers. Non-commercial foodservice operators are gleaning a variety of benefits from reaching out to customers electronically. Marketing dining serv...

Operations

New School

College goes self-op on three campuses with a new commissary and an ambitious plan to grab more revenue via catering.   At A Glance: New York institute of Technology, Long Island, N.Y. •M...

Operations

Farm-Fresh Delivery

Out in the heartland of the Midwest, Grinnell College dining services is making a commitment to sourcing local products.

Operations

When Only a QSR Will Do

They’ve got the name, the power, the systems and more. That’s why QSRs are a big help—in the right setting. While consumers love the big-name quick-serve restaurants (QSRs) for the ...

Operations

Stir Up Customer Thrills With Display Cooking

Looking for a quick infusion of customers and revenue? Display cooking can quickly fill the bill. Display cooking stations come and go—literally—which makes location selection, planning a...

Menu

CDC Walks the Walk

Nation’s top health agency now has a cafeteria operation that befits its mission, part of which is to promote healthy eating and lifestyles. At A Glance: Centers for Disease Control and Prevent...

Operations

Six Steps to Sustainability

The University of Colorado-Boulder campus is embracing sustainability at students' behest. To satisfy that demand, Dining Services has been following a six-point plan that includes eliminating waste and offering all-natural foods.

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