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Southeastern Louisiana University hosts "Late Night Breakfast"

Campus Dining hosts their traditional “Late Night Breakfast” to thank students for dining with them.

Steal This Idea

Menu anticipation

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our menu known ahead of time.

One Change was a weeklong series we created to counter letting New Year’s resolutions drift away and to support students in making changes that stick.

For the past 21 years, we have provided packets of popular recipes to students, faculty, staff and alumni at their request. But about three years ago, we decided to compile the most popular recipes into a cookbook.

Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.

Foodservice operations in hospitals are always looking for ways to increase patient satisfaction. One Miami hospital is taking a creative approach by tweaking its menu—by adding sound. 

Most university foodservice directors, especially those at large state schools, know how valuable convenience stores can be for their departments.

Eight out of 10 operators market their healthful menu items, according to The Big Picture.

As a team we decided we wanted a way to pull our residents into dining, to show them what really happens in the kitchen. We wanted them to become part of the process more and to see exactly what goes into putting out each meal. So we started a resident ch

Signature restaurant dishes in the comfort of your own cafeteria? Yes, please. The employees at Royal Bank of Scotland (RBS), in Stamford, Conn., got that chance last month as part of the first of a monthly program that will bring in locally owned Stamfor