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Increase foodservice participation with kiosks

Troup County School System has a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items.

Operations

In search of the foodservice sweet spot

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

The former White House nutrition advisor addresses how to model healthy eating and one food-related issue facing the country.

A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations.

A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.

The foodservice vendor will have a European group at its helm.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.

Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match.

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