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B&I

People

How to bring a larger operation to a smaller program

 By Jim Korner on Apr. 15, 2016

A smaller foodservice operation may not be able to have multiple cook-to-order food stations like larger counterparts, but could have one great station.

Menu

Putting new proteins on the plate

 By Andrea Strong on Apr. 15, 2016

To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.

Operations

Combi ovens make it easier to menu barbecued flavor

By Alaina Lancaster on Apr. 15, 2016

Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.

Operations

The modern meal plan

By Lisa Arnett on Apr. 15, 2016

FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.

Menu

A snacking snapshot

By Patricia Cobe on Apr. 15, 2016

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

Menu

Should consumers be given a junk food option?

By Kelly Killian on Apr. 15, 2016

Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.

Menu

Grabbing health to go

By Andrea Strong on Apr. 15, 2016

The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.

Menu

4 cookbooks for inspired menus

By Lisa Arnett on Apr. 15, 2016

Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.

Menu

Cauliflower veggie pizza

By Patricia Cobe on Apr. 12, 2016

Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza.

Workforce

Making employees love you

By Sara Rush Wirth on Apr. 11, 2016

Joanne Chang works hard at maintaining the culture she’s created at her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen.

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