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Open up spaces to create flexibility

Fox Run Orchard Park is knocking down a wall in its bar, which will create a more inviting atmosphere and allow it to host a coffee and dessert bar on off nights.

Operations

The industry that never sleeps

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

Here's how school dining halls are rethinking protein.

Competition for share of stomach is stepping up.

Dartmouth College is going paperless with our menus and reporting, meaning no more heavy books. The college installed 10 touchscreen monitors in various locations

Chesapeake Public Schools created a competitive recipe contest between schools in the district using pantry items and new ingredients.

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.