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Denny’s expands in non-commercial space

 Jan. 06, 2014

In November, popular chain Denny’s opened its first concept on a military base. Denny’s Fresh Express at Nellis Air Force Base, in Las Vegas, is a fast-casual version of a traditional Denny’s restaurant, according to Greg Powell, vice pr

Operations

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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Sodexo goes “In My Kitchen” for new promotional series

Dec. 04, 2013

Sodexo’s Brand Management division is bringing celebrity chefs to its clients through a new promotional series called In My Kitchen. 

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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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North Carolina colleges prepare for new tax on food

Nov. 13, 2013

Starting January 1, N.C. colleges will be required to charge sales tax on all food, including student meal plans.

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Bon Appétit promotes local with Mercantile

Oct. 30, 2013

Bon Appétit Management Co. has partnered with a group of local artisans to create a program that may have legs beyond the Marin County, Calif., area in which it currently operates.  

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The Niche fills niche for new UGA campus

Oct. 25, 2013

When the State Board of Regents approved the University of Georgia’s Athens location for a new Health Sciences campus, the food services department was faced with a challenge: how to create a foodservice unit in that location that would be financial

Menu

What You Need To Know: October 2013

Oct. 21, 2013

This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

Menu

New menu allows residents more flexibility

By Megan Warmouth on Oct. 17, 2013

In order to improve resident opinion of dining services, as well as resident health, Doug Taggart, administrator at the 82-resident Arlington Residence and Rehabilitation Center, in Texas, implemented a fresh approach. 

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My Southern adventure, the Atlanta version

By Paul King on Oct. 10, 2013

When CSP Business Media relocated the FoodService Director contingent from New York to Chicago this summer, I was excited.

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