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Senior Living

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Savory yogurt is here to stay

 By Julianne Pepitone on Nov. 15, 2016

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

Operations

Water access is changing FSDs' everyday challenges

 By Alaina Lancaster on Nov. 15, 2016

Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

Operations

3 qualities to look for when vendor shopping

By Lisa Arnett on Nov. 15, 2016

The old adage says to choose your friends wisely. The same wisdom is needed when choosing a new vendor. Operators share the top three qualities they look for.

FSD Culinary Council

Adding creative drinks to holiday catering

By FSD Staff on Nov. 15, 2016

Question:How are you adding creative drinks to your catering menu this holiday season?Answers from FSD's Culinary CouncilOne of the great things about our ability to work in some fun beverages, both a...

People

Where can an employee manual go wrong?

By Jonathan Deutsch, Ph.D. on Nov. 15, 2016

An employee manual can be a valuable tool for your operation, but it is only effective when used correctly. addressing these points should alleviate missteps.

Steal This Idea

Decentralize social media duties

Nov. 15, 2016

I run the Facebook account, and our director runs our Twitter, and between the two of us we take advantage of as many different photo sources as possible.

Operations

Foodservice lessons from a year on the road

By Dana Moran on Nov. 15, 2016

Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.

Menu

Zero-waste soups and stews

By Patricia Cobe on Nov. 15, 2016

Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

Operations

The payoffs of menu simplification

By Sara Rush Wirth on Nov. 15, 2016

A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up.

Workforce

How seasoned FSDs avoid taking the job home

By Dana Moran on Nov. 15, 2016

FoodService Director spoke to a handful of operators about their work-life balance tips.

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