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B&I

Operations

Renovation headaches

 Jun. 03, 2013

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

Menu

Three Takes On: Ceviche

 Jun. 02, 2013

Three Takes On offers several different versions of the same classic dish. This month: Ceviche.

Operations

Minnesota may permit alcohol sales at Capitol cafeteria

May 23, 2013

Legislation would allow beer and wine to be sold at catered events.

Operations

Most training done in house

May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

Operations

Kennesaw State dining honored with NRA’s Innovator of the Year

May 20, 2013

University also honored for its sustainability efforts.

Operations

Silver Plate Winners 2013: Jay Silverstein, Credit Suisse

May 15, 2013

After 31 years in the foodservice industry, Jay Silverstein, vice president of conference and dining services at Credit Suisse in New York, sees his greatest role as a cheerleader. Silverstein’s ability to cheer and lead his staff has led to a varie

People

Confessions of Jay Silverstein

May 15, 2013

Jay Silverstein can't resist peanut M&Ms, doesn't get the Atkin's Diet and wants to be a ventriloquist.

Steal This Idea

Dietitian Tours

May 13, 2013

We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the healthiest choices. They learn about our color-coded system, which allow

People

Confessions of Damian Monticello

May 13, 2013

Damian Monticello, corporate hospitality services manager for Florida Blue, in Jacksonville, has attended every MenuDirections save one. Here he shares his favorite conference memories, among other tidbits.

Operations

Making gluten-free items in house

May 13, 2013

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.

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