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management

Operations

Theft in Foodservice

 By Steven Johnson on Jul. 29, 2013

Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers t

Operations

Schools Leaving Money on the Table

 Jun. 12, 2013

As part of the Healthy, Hunger-Free Kids Act, school districts would receive an extra 6 cents per meal served if they met the new, healthier regulations. In order to receive that 6-cent bonus, districts had to submit paperwork proving that the meals serve

Operations

Metz Culinary Management's Soupremacy at Dallas (Pa.) High School

Mar. 28, 2013

Soupremacy is the latest program from Metz Culinary Management in Dallas, Pa. Developed by Director of Culinary Development Ryan McNulty, Soupremacy consists of a soup base—usually potato or tomato—to which customers can add or have added a nu

Operations

Younger employees lack work ethic, operators say

Dec. 13, 2012

Turnover has remade the six-person custodial staff that cleans Hallmark’s employee dining facilities in Kansas City, Mo., leaving Corporate Services Manager Christine Rankin with a team she regards as ideal. “To a person, they’re fabulous,” she says, pausing, “and they’re all middle-aged.”

Operations

Dealing with staff

Dec. 13, 2012

When it comes to human resources challenges, operators say employee morale/motivation is the most difficult aspect, according to The Big Picture research. Absenteeism also ranked high, especially in schools and B&I locations.

Operations

Operators differ about future management talent

Dec. 13, 2012

Even with unemployment running high, foodservice operators aren’t sure if career hunters will want to follow in their footsteps. The key determinant, they say, is how well the industry spotlights the opportunities available today to prospective candidates.

Operations

Seeking culinary talent

Dec. 13, 2012

Most operators (63%) believe that there are more culinary school graduates seeking employment in non-commercial foodservice than there were five years ago. The highest percentage of operators who feel this way (78%) is in B&I.

Operations

The Big Picture: Workforce

Dec. 13, 2012

FoodService Director has released the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted. As the name suggests, our goal is to give readers a thorough look into the non-commercial ind

Operations

On the Job with Julie Stewart

Apr. 03, 2012

Julie Stewart, food service manager at the 4,700-employee SAS campus in Cary, N.C., has been guiding her team through a transition period as a result of the opening of a new executive briefing center, which caused many employee moves around campus. Stewar

Workforce

Hiring Made Simple: Operators Offer Tips on Hiring Quality Personnel

By Paul King on Mar. 12, 2012

Operators who pay attention to the three major steps of the hiring process—recruiting, interviewing and background checks—make the job of hiring the right employees a simple one. For most foodservice operators, finding employees in the current

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