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8 smart ideas to steal from CU Boulder's dining program

 By Patricia Cobe on Oct. 31, 2017

The University of Colorado's newest facility puts college dining on the leading edge. Innovative ideas for engaging the campus's 31,000-plus students are in full view.

Operations

7 trends that will shape noncommercial foodservice in 2018

 By Winsight Staff on Oct. 27, 2017

The editors of FoodService Director and the foodservice pros at Technomic applied their expertise to identify seven forces that will steer the noncommercial industry in the next year. 

Menu

Plants power the plate

By Patricia Cobe on Oct. 15, 2017

Vegetables and grains rose to the top in FSD's 2017 Chefs' Council Menu Trends Survey. Plants are no longer moving to the center of the plate; they’re firmly rooted.

Steal This Idea

Invitation only with guest chefs

Oct. 15, 2017

Shaler Area School District started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, the students have been looking forward to coming into the cafeteria.

Operations

Trends chefs want to disappear in 2018

By Patricia Cobe on Oct. 15, 2017

What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more.

Operations

Sharing is significant

By Dana Moran on Oct. 15, 2017

FSD's Managing Editor discusses the latest issue of Foodservice Director, operators who are innovating in an immediate crisis and all the workers who are highly motivated to get it right.

Steal This Idea

Expand meal service via community connections

Oct. 15, 2017

This summer, Fairfax teamed up with a church to deliver meals to three housing projects. They brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children.

Operations

Pop goes the restaurant

By Lisa Arnett on Oct. 15, 2017

Here's how to get a pop-up concept off the ground. Pop-ups—temporary concepts that pop into diners’ lives and then disappear just as quickly—have been trending in the restaurant industry for years.

Operations

How a hospital boosts engagement with branded products

By Lisa White on Oct. 15, 2017

A simple idea led to program exposure and growth. Here are three ways Atanasio and his team created marketable programming that fosters community engagement through branded products. 

Steal This Idea

Look to the next generation for focus groups

Oct. 15, 2017

Vanderbilt created a high school “focus group” to see what future college students will want in terms of foodservice. They called up two now-seniors from the last group to get 10 of their friends together.

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