operations

Operations

Restaurant chefs try their hand at school lunches

A dozen well-known chefs agreed to create and menu a dish with a food cost of $1.25, just as their K-12 counterparts do. Here’s why.

Operations

NYC public schools will stop serving processed meat

Items such as bologna, salami, pepperoni and bacon will no longer be available in school cafeterias.

ProMedica Toledo Hospital marked the opening of its new cafe and kitchen with a weeklong celebration.

Offer a take-home meal option for students and staff.

See what’s drawing diners to these nontraditional eateries.

Parents have the choice of vegetarian lasagna or a steak served with salad, a baked potato and fresh fruit.

How FSD Mellissa Honeywood curates a locally sourced menu with international ties.

The older generation has the strongest pent-up demand for delivery and takeout, a new study indicates.

Noncommercial stakeholders assess the cost of complying with governmental mandates. Are they facing more tailwinds or headwinds?

The hospital’s pop-up shops are giving a boost to its retail program as well as Baltimore business owners.

  • Page 7