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Operations

2011 Portability Study: More operators than ever offer grab-and-go

 Oct. 10, 2011

According to FoodService Director's 2011 Portability Study, more operators are offering portable meal items than in previous years. In addition, an average of 22% of all foodservice revenue comes from these grab-and-go items.

Menu

Hearst B-Well Program Offers Tools for Wellness

 By Lindsey Ramsey on Oct. 10, 2011

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Café57, employees from the building’s Wellness C

People

On eliminating plastic bottles and bags, for Patti Klos

Oct. 06, 2011

Patti Klos, director of dining at 9,600-student Tufts University, in Medford, Mass., knew she had to wait for the right time to attempt creating behavioral changes for her students. After the implementation of trayless dining, Klos recognized that the stu

People

Confessions of Cavin Sullivan

Sep. 27, 2011

Cavin Sullivan, general manager for Metz Culinary Management at The J.M. Smucker Co., in Orrville, Ohio, wishes he were taller, loves a good steak with fresh-cut fries and swears by Great Lakes beer.

People

About onsite bakeries, for Ian Farrell

Sep. 12, 2011

When Ian Farrell, executive pastry chef for Bon Appétit at Oracle in Redwood Shores, Calif., started at the location six years ago nothing was baked onsite. Now Farrell and his team offer celebration cakes, a patisserie full of chocolates and other

People

Jeff Shaffer: Creating confidence

By Lindsey Ramsey on Aug. 15, 2011

Jeff Shaffer believes in the power of leading by example. As executive chef for Parkhurst Dining Services at Reed Smith in Pittsburgh, Shaffer manages day-to-day operations, finances, menu planning and customer relations for the 373-employee location. Alt

Operations

What a reward

By Paul King on Aug. 08, 2011

Why is good customer service important? Well, in addition to the obvious benefits that happier customers return more frequently and tend to spend more money, you never know when a loyal customer will reward you in ways you couldn’t imagine in your biggest fantasies.

Operations

Promise kept

By Paul King on Jul. 25, 2011

Eight days after experiencing the heat and humidity of Dallas during the 2011 NACUFS Conference, I returned to Big D Sunday to attend the Dietary Managers Association conference and honor a promise I made a year ago to DMA members. Last year, in Chicago,

Menu

Old-School Pork is Out

By Willie Kiernan on Jul. 15, 2011

Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It gives us ham, bacon, loins, ribs, roasts and my favorite guilty ple

Workforce

Solving Employee Issues

By FSD Staff on Jul. 15, 2011

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the training they need and the benefits they desire are never-e

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