Canvassing the community

I read an interesting article in the Dec. 1 edition of the Baltimore Sun, about how sports concessionaire Sportservice is beginning to plan the food lineup at Camden Yards, the home of the Baltimore Orioles baseball club.


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.

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.

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

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.

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.

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