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B&I

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.

People

How to be customer-friendly while attracting young talent

By Lynne Eddy on Feb. 13, 2017

To get on the same page with your younger staff, you have to take the time to listen and explain.

Steal This Idea

Take a hint from country clubs for outdoor events

Feb. 13, 2017

Lenbrook Senior Living recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs.

Steal This Idea

Attract guests to healthy options with inviting signs

Feb. 13, 2017

When an FSD visited Minneapolis Public Schools, she noticed big branded signs on top of the salad bars. When she got back to her district, she recreated them.

Menu

Jackfruit takes the protein spotlight

By Lizzy Freier on Feb. 13, 2017

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR.

Operations

Marketing takeout windows

By Amy McKeever on Feb. 13, 2017

UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.

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