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Lisa Arnett

Articles by
Lisa Arnett

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Operations

5 areas not to overlook during construction

Here are five renovation do’s and don’ts that will help operators avoid recurring mistakes, like the ones that happened at Purdue University.

Menu

How to change up grain bowls

Three operators share why they’ve put grain bowls on their menus, and how they’ve made them a success with everyone from elementary school students to seniors.

Operations

Rethinking food safety with new approaches

In recent months, operators have had to stave off more fears than just E. coli. Mumps, flu and hand-foot-and-mouth disease have reared their germy heads in foodservice.

People

Leisa Bryant: Winning by learning

After working her way up from dietitian to associate director to director in hospitals and health centers on the East Coast, Leisa Bryant set out for a change of scenery.

Menu

Washington University explores American Indian cuisine

Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.

Operations

3 qualities to look for when vendor shopping

The old adage says to choose your friends wisely. The same wisdom is needed when choosing a new vendor. Operators share the top three qualities they look for.

Operations

A fresh look at food safety

Operators from diverse areas of foodservice are trying these three ways to tackle some mundane yet decidedly important food safety hot buttons.

Operations

How to keep customers on-site for coffee

How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.

Workforce

Why hiring alumni can be a boon for your operation

From the standpoint of the foodservice director, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment.

Workforce

Tips for communicating advancement opportunities to employees

Once you've attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic can be tricky.

Workforce

From students to success stories

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s two students’ experiences with campus dining.

Design

Tap into diners’ talents for dining room decor

Operations are starting to follow suit of K-12 student murals, making the most of the artistic talents of diners sitting right there at the table.

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