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Colleges & Universities

People

Should managers adhere to no-cellphone policies?

By Jonathan Deutsch, Ph.D. on Feb. 13, 2017

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.

Steal This Idea

Write strategic email subject lines

 Feb. 13, 2017

FSD Heather Torrey picked up a tip to help her email recipients prioritize their messages.

Operations

A movable feast of ideas

By Dana Moran on Feb. 13, 2017

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

Menu

Jackfruit takes the protein spotlight

By Lizzy Freier on Feb. 13, 2017

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.

Operations

Marketing takeout windows

By Amy McKeever on Feb. 13, 2017

UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.

Operations

2017 renovation survey: A change could do some good

By FSD Staff on Feb. 13, 2017

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.

People

How to win back employees on the verge of leaving

By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

Steal This Idea

Allow residents to reserve action stations

Feb. 13, 2017

Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

Operations

Director of sustainability redefines University of Michigan dining

By FSD Staff on Feb. 13, 2017

When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster.

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