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Operations

'Brand' New Growth

 By Amanda Baltazar on Jan. 17, 2008

As Microsoft expands its headquarters, foodservice grows right along with it—and popular local brands play their part. When your company’s physical plant and employee population is the si...

Operations

Traveling the New Product Pipeline

 By Patricia Cobe on Jan. 15, 2008

Food companies are increasingly working with restaurant operators to create custom products. Understanding the process can help facilitate the customization partnership. Robert Danhi, a research...

Operations

Evolution of a product

By Patricia Cobe on Sep. 03, 2007

At Moe’s Southwest Grill, an Atlanta-based regional chain specializing in freshly made, customized burritos, signature ingredients are a big selling point.

Operations

The New Color of Design

By Susan Holaday on Jul. 14, 2007

“Going green” is becoming the design mantra for foodservice operators. There is currently a lot of buzz about “going green” in noncommercial foodservice, particularly with des...

Operations

Seeding the future

By Howard Reill on Apr. 14, 2007

At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.

Operations

Old Space, New Design

By Howard Reill on Apr. 14, 2007

A new, roomier cafeteria has boosted participation and created new revenue possibilities for this Ohio school district.   At A Glance: Jackson High School in Ohio •No. of students: 1,800 ...

Operations

New School

By Howard Reill on Mar. 14, 2007

College goes self-op on three campuses with a new commissary and an ambitious plan to grab more revenue via catering.   At A Glance: New York institute of Technology, Long Island, N.Y. •M...

Operations

Green medal gang

By Karen Weisberg on Feb. 14, 2007

Several levels of the LEED certification program recognizes operators who are making a difference. Environmentally conscious operators speak out about the process.

Operations

College Food's New Pulse

By Paul King on Jan. 15, 2007

Chartwells Higher Education unveils flexible, high-tech, retail-like residential dining program designed with Millennials in mind. At A Glance: Pulse on Dining •Developed by Chartwells, a divis...

Operations

New Choices in Troy

By Howard Reill on Oct. 14, 2005

Community college dining facility leaps into a new era. A foodservice facility renovation at Hudson Valley Community College in Troy, N.Y.—part of a larger campus center overhaul—has put ...

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