Straight from the diner: Firsthand stories drive the message home
The University of Michigan brought in a student with food allergies to talk in front of foodservice staff as part of their training for an impactful presentation they won't forget.
Spic and span—on a schedule
Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change.