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A Healthy Head Start

 By Bonnie Brewer Cavanaugh on Nov. 07, 2011

The emphasis on healthy has managed to permeate every daypart and breakfast is no exception. Several non-commercial operators have been trying to put a healthy spin on classic breakfast dishes by usin...

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Wild About Mushrooms

 By Willie Kiernan on Nov. 07, 2011

With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.

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Sabrina Zimara

Oct. 24, 2011

Sabrina Zimara has increased visibility and enhanced the image of dining services at Concordia College, in Moorhead, Minn.,  among key stakeholders by significantly increasing the use of social media, reformatting the webpage, refreshing the brand im

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On gluten-free products for Holly Von Seggern

By Paul King on Oct. 19, 2011

Whitsons Culinary Group, an Islandia, N.Y.-based foodservice management company, has built its business on contracting with schools, colleges and corporations to manage their foodservice programs. But recently the company got into the retail business with

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Nancy Levandowski: Embracing Change

By Lindsey Ramsey on Oct. 17, 2011

Nancy Levandowski doesn’t like anyone to get too comfortable. As director of ISU Dining at 28,000-student Iowa State University in Ames, Levandowski thrives on pushing her staff in order to make initiatives happen.

Operations

2011 Portability Study: More operators than ever offer grab-and-go

Oct. 10, 2011

According to FoodService Director's 2011 Portability Study, more operators are offering portable meal items than in previous years. In addition, an average of 22% of all foodservice revenue comes from these grab-and-go items.

Operations

30 Under 30 redux

By Paul King on Oct. 10, 2011

Last fall, we took at a chance at FoodService Director in coming up with a new feature for 2011. Called “30 Under 30,” it was created to shine the spotlight on those younger employees who are considered by their bosses to be future stars in the foodservice industry.

Operations

Back on the 'menu'?

By Paul King on Sep. 29, 2011

For those of you who, like me, believed that polystyrene recycling was virtually dead in non-commercial foodservice, apparently it still has a pulse. I received a press release late Wednesday afternoon from Dart Container Corp. announcing that the campus dining program at Penn State University is working with Dart to recycle polystyrene.

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Soup Sells

By Elissa Elan on Sep. 27, 2011

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales no matter the weather, operators say.

Operations

Seafood savior?

By Paul King on Sep. 22, 2011

Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.

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