Continue to Site >>>

new concepts

Operations

Food and a funeral?

 By Becky Schilling on Jul. 11, 2012

Last month I read an interesting article in the York (Pa.) Dispatch, about funeral homes and foodservice. The article was prompted by the lifting of a fifty-year-old ban that prohibited food from being served in Pennsylvania funeral homes. Four other states have a similar ban.

Design

SODO Kitchen, Starbucks Headquarters, Seattle

 Jun. 25, 2012

Starbucks doesn't just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that the foodservice management company Bon Appétit shares. These same ideas&nbsp

Operations

Michael Bailey: Making a move

By Paul King on Jun. 04, 2012

Back in the mid 1990s, a brash young Englishman by the name of Michael Bailey took the foodservice management industry by storm with a radical philosophy: Acquire smaller contract companies and then allow them to operate as discrete units, almost as if they were still independent companies.

Operations

Food Trucks Take to the Streets

By Lindsey Ramsey and Paul King on May 16, 2012

Miami University and the University of California, Riverside, launch mobile feeding units.

Design

Habanero's, University of California, Riverside

Apr. 26, 2012

When Dining Services' Mexican concept at the University of California, Riverside, just wasn't delivering how the department wanted it to, Cheryl Garner, executive director of Dining Services, decided to spice things up. Enter Habanero's, which

Menu

Grains and Flatbreads Deliver Health at Hallmark

By Lindsey Ramsey on Apr. 24, 2012

Two new concepts at Hallmark Co. headquarters—a grain bar and a flatbread station—offer healthy options to encourage customers to improve their diets, according to Christine Rankin, corporate foodservices manager. Rankin says health and wellne

Design

Anatomy of a Food Truck, University of California, Riverside

Apr. 17, 2012

What makes a successful food truck? FSD spoke to Gustavo Plascencia, general manager of safety, sustainability and projects for Dining Services at the University of California, Riverside, about his department's food truck, the Culinary Chameleon. Plas

Operations

Goldies 2012—Food Democracy: University of North Texas, Denton

By Paul King on Apr. 10, 2012

At the 36,000-student University of North Texas, in Denton, the guiding principle of the foodservice program is simple: “Everyone eats, so everyone counts.” For Executive Director Bill McNeace and his team, that means making sure that there is

Menu

Goldies 2012—Health & Wellness: University of New Hampshire, Durham

By Paul King on Apr. 10, 2012

Foodservice operators at many colleges and universities have developed health and wellness programs, but few have taken their efforts to the extent that dining services at the University of New Hampshire has done. Not only has the department, led by Direc

Segments React to New School Meal Pattern

By Lindsey Ramsey on Mar. 22, 2012

FSD thought it would be informative to check in with three operators from other segments to get their initial thoughts on the new school meal regulations and what it means for the industry as a whole.

  • Page 50