Common goal

I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.


Glance at the calendar

As I write this, the final draft of FoodService Director’s 2011 editorial calendar is in the hands of our marketing and design team. It’s always a good feeling to get a project off my desk, and this one is particularly gratifying.

Foodservice sales and customer participation at Manugistics, a software company in Rockville, MD, are up 20% since it introduced pizza, desserts and other items to its menu.

Metz & Assocs. partnered with major food suppliers to celebrate Mardi Gras at several of its college accounts and award scholarships totaling $15,000 to students.

Palo Alto CA–based Bon Appetit Management Co. has made its reputation creating one-of-a-kind dining facilities for its clients in the corporate, college/university and specialty sectors.

Savvy fsds are taking advantage of promotional pinch-hitters.

Marketing the value of foodservice in a corporate setting continues to be on the forefront of foodservice operators' minds.

Did you know that 97% of people traveling regularly say they are willing to try a new restaurant when they're out-of-town?

The Georgia Institute of Technology last year saw a 20% increase in students purchasing unlimited meal plans following the renovation of Brittain Dining Hall, which now heavily emphasizes display cooking.

There aren't many desserts that define the term "comfort food" more precisely than classic pie. Whether it be "everyone's favorite" apple or a French silk, chocolate cream, customers can't resist.

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