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B&I

Steal This Idea

Redefine labor woes

Mar. 13, 2017

Sanford USD Medical Center is no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave them 96% staffed.

Menu

Reviving classic comfort foods

 By Jill Failla on Mar. 13, 2017

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.

Operations

IFMA names 2017 Silver Plate winners

By Kelsey Squire on Mar. 07, 2017

The annual list of top industry leaders includes four noncommercial figures.

Workforce

How to make paid sick and parental leave work for your operation

By Alaina Lancaster on Feb. 13, 2017

So-called fringe benefits such as paid sick and parental leave are anything but fringe in 2017. This year, jurisdictions are enacting medical and family leave laws.

People

How to win back employees on the verge of leaving

By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

Steal This Idea

Allow residents to reserve action stations

Feb. 13, 2017

Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

Menu

Keep meat and protein-based sides on the front burner

By Julianne Pepitone on Feb. 13, 2017

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

Menu

An allergen-free take on chicken tetrazzini

By Patricia Cobe on Feb. 13, 2017

The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.

Operations

3 reasons to consider upgrading ID technology

By Julianne Pepitone on Feb. 13, 2017

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners.

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