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costs

No such thing as a free lunch (on a plane)

 Jun. 25, 2009

June has been an extremely busy travel month for me. As I write this I am sitting in the Minneapolis Airport with Stu Orefice, dining services director at Princeton University, on our way home from a very successful College & University Summit that FSD staged in Austin, Minn., with the folks of Hormel Foodservice. I’ll be reporting more on this summit in the days ahead.

Operations

The New Cost of Doing Business

 By Lindsey Ramsey on Jun. 17, 2008

Rising prices across the board force directors to think outside the cost box. Statistics alone almost don’t do justice to the current crisis in noncommercial foodservice. Food prices rose 4% la...

Operations

Poultry: Something to cluck about

By Patricia Cobe on Sep. 03, 2007

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket.

Operations

Red meat putting you in the red?

By Patricia Cobe on Jul. 31, 2007

Operators and their customers who love meat are starting to fork over more money to put protein on the plate.

Operations

Smoothies and shakes: Blended investment

By Patricia Cobe on Jul. 02, 2007

A selection of fruit smoothies can add on-trend beverage choices to your menu and boost your average check. There are several ways to go when it comes to purchasing and operating strategies.

Operations

Demand is up, and so are prices

By Patricia Cobe on Mar. 01, 2007

The USDA estimates that milk production will be up slightly to 183 billion pounds in 2007, but that is less than a 1 percent increase over 2006. Tighter supplies, coupled with strong demand and rising feed prices, are going to push up wholesale prices for most dairy products this year.

Operations

Automatic innovation

May 14, 2003

Fact: Americans continue to be more time-pressed than ever, and want even more convenient solutions to buying food.

Operations

The Value of Veal Today

Jan. 31, 2003

Veal as a menu choice conjures up images of classic dishes such as Veal Piccata, Veal Oscar, Veal Cordon Bleu and the odd-sounding Osso Buco. And with a variety of cuts available, at a range of prices, many of today's chefs are finding veal still brings versatility, value and a touch of class to their menus.

Operations

Tiffin (OH) Univ.

Jan. 31, 2003

Tiffin (OH) Univ. has signed Sodexho to a five-year, $4-million foodservice management contract.

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