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Operations

District cuts costs by reducing waste

 By Becky Schilling on Dec. 11, 2013

One school district has found a way to make green by going green.

Operations

Labor and food costs most challenging retail aspect

 May 17, 2013

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

Operations

Healthcare Operators Focus on Keeping Costs Down and Quality Up

By Emily Rogan on Feb. 14, 2013

As food prices continue to climb, healthcare operators are tasked with finding innovative ideas to keep customers satisfied and budgets under control. At Elmhurst (Ill.) Memorial Healthcare, Dave Reeves, director of hospitality services, says that his hos

Dealing with drought: The price fallout

By Lindsey Ramsey on Sep. 05, 2012

Every day brings more headlines about the drought in Midwestern farming areas. Many operators are wondering how is the drought going to affect food costs?

Operations

Editor rescues Potato Truck

By Paul King on Jun. 10, 2012

Last week, one of the stranger phone calls I’ve received in recent memory led to my being the “hero” in an incident involving the Potato Truck that is currently touring the country on behalf of the Idaho Potato Commission. The truck, for

Operations

FSD’s 2011 school district report

Jan. 27, 2012

Respondents reported nearly a 20-cent increase in food costs for lunch, and more schools report serving breakfast in the classroom than last year.

Operations

School nutrition directors share tips to increase participation, cut costs

Nov. 22, 2011

Cut costs and increase participation. It’s a surefire way to run a successful school meals program. FSD talked with directors to find out how they’ve accomplished these two goals in the pa...

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.

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