Continue to Site >>>

B&I

Workforce

4 business books that boost leadership

 By Alaina Lancaster on Dec. 15, 2015

Mentors, TED Talks and books help shape management styles. Here are several operators picks on training literature that changed the way they do business.

FSD Culinary Council

FSD's Culinary Council: Winter produce ordering

 By FSD Staff on Dec. 15, 2015

Question:How are you adjusting your produce order for the winter?Answers from FSD's Culinary CouncilOur guests remember the days when you could not get a berry in December, but society and global comm...

People

How Boeing's FSD is making the right choices for diners

By Laura Van Wert on Dec. 15, 2015

Meg Clark, foodservice administrator for Boeing, has increased purchases of healthy items by 9 percent under Boeing's Well Being Initiative.

Steal This Idea

Plastic is fantastic for prepping ginger

Dec. 15, 2015

Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.

Menu

Philly cheesesteak earns a price break

By Patricia Cobe on Dec. 15, 2015

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

Design

How to ready facilities for a natural disaster

By Laura Van Wert on Dec. 15, 2015

Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.

Operations

3 tips from sustainability superstars

By Katie Fanuko on Dec. 15, 2015

During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.

Workforce

Specialized jobs bring unexpected benefits

By Dana Moran on Dec. 15, 2015

Operators are adding specialized roles for workers who aren't spending time in a white apron, but focusing on improving the operation in surprising ways.

Steal This Idea

Let staffers create their own meals

Dec. 15, 2015

Student employees from India approached a manager at Murray State University and said they would like to do a hot line of authentic Indian food for everyone.

Operations

Sustainable for the holidays

By Dana Moran on Dec. 15, 2015

Holiday events are a time for cheer—and can be a huge revenue driver at noncommercial operations. But with those additional diners come additional turkeys.

  • Page 61