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K-12 Schools

Workforce

3 strategies for negotiating salaries after minimum wage hikes

 By Alaina Lancaster on Jul. 19, 2016

As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

People

How to ensure open lines of communication

 By FSD Staff on Jul. 19, 2016

You don’t have to be walking the floor eight hours a day, but as your major shift changes come in, you should make it a point to go through the kitchen.

Steal This Idea

Use excess product to create new dishes

Jul. 19, 2016

Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.

Menu

How to implement a vegan menu

By FSD Staff on Jul. 19, 2016

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.

Design

How to reconcept your space with the future in mind

By Amy McKeever on Jul. 19, 2016

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.

Menu

Is frozen as good as fresh?

By Sara Rush Wirth on Jul. 19, 2016

Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.

People

How to cultivate a positive workplace culture

By Jim Korner on Jul. 19, 2016

Research shows that offering employees generous salaries and flexible vacation policies might make you a popular boss, but that’s not enough.

Steal This Idea

Casually attract a millennial workforce

Jul. 19, 2016

As The Ohio State University Wexner Medical Center struggles to recruit millennials, it has current millennial employees invite friends to Q&A sessions.

Menu

Is authentic global cooking possible in volume?

By Andrea Strong on Jul. 19, 2016

Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration.

Operations

Farm-to-table and beyond

By Alaina Lancaster on Jul. 19, 2016

Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.

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