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Howard Reill

Articles by
Howard Reill

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Operations

Hearst's Cafe 57

This modern-day Hearst castle features a cafeteria that possesses chameleon-like qualities. Glittering Hearst Tower, which opened last October amidst Manhattan’s fabled skyline, features a dini...

Operations

Preparation and Cooking

Food prep and cooking lie at the very heart of a HACCP plan, so getting these parts right is essential—and at times a bit tricky.The design of a Hazard Analysis Critical Control Point (HACCP) pr...

Operations

Hovering in the Background

With food tampering becoming an ever-present threat, operators need to be aware of every possible way to prevent problems. One tactic many may not have thought of is screening potential hires. Doing s...

Operations

Are You (In)Secure?

In foodservice facilities, especially high-volume ones, people come and go all day. What are you doing to control access?A subject that few in the industry like to talk about is how very vulnerable fo...

Operations

On the Receiving End

For kids, not putting things away properly earns a scolding. For adults in foodservice, not receiving food properly spells disaster.When food supplies arrive for delivery at your loading dock, the HAC...

Operations

Supply Chain Security

It may be safe to assume that operators know how to keep food secure after they receive it. But what about before it gets to you?The foodservice business is built on a supply chain that begins in the ...

Operations

New Choices in Troy

Community college dining facility leaps into a new era. A foodservice facility renovation at Hudson Valley Community College in Troy, N.Y.—part of a larger campus center overhaul—has put ...

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