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New Microsoft Cafés Go Ultra High-tech

 Jul. 29, 2013

Microsoft Corp.’s foodservice department recently renovated three of its 28 cafés at the Redmond, Wash., headquarters campus. According to Paul Egger, senior services director for Microsoft Real Estate & Facilities, this is the start of a

Operations

Learning to love food

 By Becky Schilling on Jul. 26, 2013

This past month has provided—well, forced might be a more accurate word—time for serious self-reflection. It’s amazing all the things you find when you have to pack up all of your belongings to move to another city.

Operations

NACUFS for Newbies

By Becky Schilling on Jul. 15, 2013

I just returned from my first NACUFS conference, which was held in Minneapolis, and perhaps the thing that’s sticking in my head is a comment about Solo Cups.

Operations

Raising bees a breeze for two New Jersey hospitals

By Paul King on Jul. 11, 2013

Two hospitals in north central New Jersey, working independently, have taken the same approach to sustainability by adding bee hives at their facilities. The goal at both hospitals—Overlook Medical Center in Summit and The Valley Hospital in Ridgewo

Operations

Microsoft's cafes being designed for millennials and beyond

By Paul King on Jul. 11, 2013

I like having cash in my pocket. I’m old-fashioned that way. When my pockets are empty, I feel poor, even if my bank account says just the opposite.

Menu

Industry leaders react to new competitive foods regs

By Becky Schilling on Jul. 10, 2013

We asked a few child nutrition professionals what they thought about the USDA’s interim final rule regarding competitive foods. Here’s what they had to say. If you’ve got something to add, write to editor Becky Schilling at bschilli

Operations

UK Goes Hog—and Cow—Wild with Campus Butcher Shop

Jul. 08, 2013

Talk about local beef! At the University of Kentucky (UK), in Lexington, dining services recently partnered with the university’s department of agriculture to open a full-scale, USDA-inspected butcher shop. Scott Kohn, executive chef/assistant direc

Design

A caravan of food trucks

By Paul King on Jul. 08, 2013

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university,

Operations

People first

By Becky Schilling on Jun. 27, 2013

We’ve got great news at FoodService Director. FSD’s publisher, Bill Anderson, has been promoted to vice president, non-commercial foodservice.

Menu

The Big Idea 2013: To The Max

Jun. 26, 2013

We’re trying to come up with some great healthy concepts that educate with food and also draw customers to naturally make better, healthier choices. In the past everything was so focused on the number of calories and fat that you ended up compromisi

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