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finance

People

Art Dunham: Savvy businessman

 By Paul King on Jan. 30, 2014

FSD of the Month, January 2014: Art Dunham has transformed dining services at Pinellas County Schools by building a production center for cold food prep.

Operations

Catering revenue on the rise in colleges

 Jan. 07, 2014

Though a large number of operators (45%) reported that their catering revenue stayed the same in the past year, there are some promising signs of growth in certain segments, according to The Big Picture.

Operations

Colleges tweaking dining hours to save money

Dec. 11, 2013

A number of colleges are adjusting service hours to accommodate student demand while at the same time trimming some costs. Sometimes, however, that reduction in hours is met with student dissatisfaction. 

Operations

2013 B&I Census: Revenue increased for most B&I operators last year

Aug. 27, 2013

Late-night dining, budget cuts and food trends also included in the 2013 B&I Census.

Operations

Revenue Hunt

By Lindsey Ramsey on May 06, 2009

Marketing to gain new customers can be the answer to increasing sales. Looking for other sources of revenue has never been more important. Many operators are finding that one of the best ways to capt...

Operations

SNA: Participation up as economy falters

Jan. 15, 2009

Number of free- and reduced-priced meals increase, too.

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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