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Senior Living

Menu

Vegan and vegetarian at every age

 By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

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.

Operations

Show me the sustainability

By Dana Moran on Jul. 19, 2016

Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game.

Steal This Idea

Display ideas on the big screen

Jul. 19, 2016

The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.

Operations

FSD.com gets a makeover

By Kelly Killian on Jul. 19, 2016

The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

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.

Operations

Secure scheduling still a contentious issue in Seattle

By Alaina Lancaster on Jul. 18, 2016

Foodservice workers are seeking earlier notice of schedules and penalties for employers who make last-minute shift changes.

Operations

How operators are bracing for new overtime rules

By Peter Romeo on Jul. 18, 2016

Foodservice operations’ blueprints for coping—and the rules' expected effects—vary greatly, recent research says.

Menu

A healthier take on tomato bisque

By Patricia Cobe on Jul. 15, 2016

With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

Operations

‘Food nudging’ spurs more healthful eating

By Simedar Jackson on Jul. 13, 2016

A new study concludes that what consumers eat is influenced by food placement and proximity.

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