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Colleges & Universities

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Foods with function and flavor

 By Amy McKeever on Jan. 17, 2017

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

Design

USC revamps two on-site cafes

 By Dana Moran on Jan. 17, 2017

USC shared photos of both the new Fertitta Cafe and a revamped version of the business school’s Popovich Cafe, and chatted about the thought process for both.

Operations

Inside the process of successful marketing campaigns

By Lisa Arnett on Jan. 17, 2017

With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

People

Should employers pay for multilingual testing?

By Jonathan Deutsch, Ph.D. on Jan. 17, 2017

If a multilingual employee fails a certification exam in English, should an operator pay for a retake in another language?

Steal This Idea

Make employees accountable for absences

Jan. 17, 2017

Puyallup School District makes people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. It is a conscious decision.

Steal This Idea

Local look: Baked-in savings

Jan. 17, 2017

The food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources baked goods to a local shop that hires the formerly incarcerated.

Menu

A new age of menu customization

By Alaina Lancaster on Jan. 17, 2017

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Menu

A lighter take on ranch dressing

By Patricia Cobe on Jan. 17, 2017

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

Operations

Adding coffee service without losing space

By Lisa Arnett on Jan. 17, 2017

Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.

Operations

University tries plant-based training to revamp menus

By FSD Staff on Jan. 17, 2017

Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

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