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What is 'clean' eating, anyway?

 By Kelly Killian on Jun. 15, 2016

The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Menu

Skipping the salad bar: A case for premade

 By Patricia Cobe on Jun. 15, 2016

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

Operations

Reduce waste with proper ordering, storage

By John Morell on Jun. 15, 2016

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Workforce

Finding a work-smartphone balance

By Bianca N. Herron on Jun. 15, 2016

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.

Operations

How foodservice operators are keeping up with the demand for transparency

By Dina Berta on Jun. 15, 2016

For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

Operations

Questionable food safety confessions

By Dana Moran on Jun. 15, 2016

Deputy Editor Dana Moran grew up in a household of questionable food safety. Here are some transgressions/worst practices that she still commits today.

Steal This Idea

Cut food waste by incorporating excess ingredients

Jun. 15, 2016

Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.

Steal This Idea

Spend quality time in the kitchen with guests

Jun. 15, 2016

Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.

Workforce

An employee onboarding cheat sheet

By Jim Korner on Jun. 15, 2016

With the mentor’s help, create a 90-day plan that is both unit- and job-specific. Include time frames for tasks to be learned, not mastered. Here's a cheat sheet.

Menu

Salad bars grow up

By Kelsey Squire on Jun. 15, 2016

To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.

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