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B&I

Menu

Smaller portions keep healthy eating on track

 By Andrea Strong on Feb. 16, 2016

A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Design

How 4 operators created new concepts from existing space

 By Lisa Arnett on Feb. 16, 2016

Sometimes the enemy of a great idea is lack of space. These four intrepid operators carved out new facilities from dead space in their current footprint.

Operations

How to write grants that get results

By Dina Berta on Feb. 16, 2016

Putting together an effective grant proposal doesn’t require a professional.

Workforce

Describing today's foodservice director

By Kelly Killian on Feb. 16, 2016

The School Nutrition Association, the Association of Nutrition and Foodservice Professionals and the NRA describe the current roles of the FSD.

Operations

A sustainable lunch—is it the box that counts?

By Dana Moran on Feb. 16, 2016

Deputy Editor Dana Moran has been a bring-her-lunch-from-home person for most of her life, apart from two standout exceptions. Both involve lots of food.

People

What's the best process for checking references?

By Jim Korner on Feb. 16, 2016

There are a number of things to consider when interviewing a candidate's references. Advice Squad says to consider these do's and don'ts during a reference check.

Menu

Hot chicken: Jump on the bandwagon

By Patricia Cobe on Feb. 16, 2016

Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.

Operations

Operators explore alternatives to polystyrene

By Amy McKeever on Feb. 16, 2016

There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.

Operations

Courting today's 7 key consumer types

By FSD Staff on Feb. 16, 2016

Every foodservice operator wants to understand today’s consumer, but it’s no longer enough just to look at gender, age, ethnicity or income.

Workforce

Best training methods for quality customer service

By Lisa Arnett on Feb. 08, 2016

Face-to-face interactions mean customer service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.

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