B&I

Latest Articles
hibachi grill cooking
Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations...
FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.
hand chip card
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.
benefits graphic
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.
empty drive thru window
UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.
chicken tetrazzini bowl
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.
brisket beef plate
The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.
jackfruit
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.
salad chicken
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.
idea bulb innovation concept
Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

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