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Mastering themed events

By Kate Parham Kordsmeier on Feb. 10, 2014

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.

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South Miami Hospital offers new menus for visually impaired

 Dec. 16, 2013

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. 

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Sparty's: Michigan State's rebranded convenience stores

By Paul King on Dec. 02, 2013

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

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Marketing healthful menu items

Nov. 07, 2013

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

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The Big Idea 2013: Resident Chef for A Day

Aug. 05, 2013

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

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Local Eats—B&I Operation Welcomes Community Restaurants

Jun. 16, 2013

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

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Marketing tactics go online

May 06, 2013

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

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LTC/senior living facilities don’t market healthy menu items

Nov. 19, 2012

Fifty-one percent of LTC/senior living facilities do not market their healthy menu items.

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Hooked on Themes

Nov. 14, 2012

Be it a trip to Oz or the round table, themed events at college and universities always bring the fun for students and staff. Though these events often require a lot of work, they also allow for the dining services staff to pull out all the stops in imple

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Portioned Plate Offers “Educational Surprise”

By Lindsey Ramsey on Oct. 22, 2012

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had to take note if they were going to offer customers information o

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