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Colleges & Universities

Steal This Idea

Nourish workers with snack stations

 Jan. 17, 2017

Penn State University added fueling stations in its units for its workers who need a snack. Snacks include trail mix, crackers, cookies and water.

Steal This Idea

Help employees buy in with business cards

 Jan. 17, 2017

Overlook Medical Center gives new hires abridged business cards to help with confidence.

Operations

Resolving to forget these trends

By Dana Moran on Jan. 17, 2017

There are a few foodservice trends Managing Editor Dana Moran would like to happily put out of her mind in 2017—with a few supplements from some FSDs.

Menu

What’s healthy now?

By Patricia Cobe on Jan. 17, 2017

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

Operations

Robots lend function to everyday operations

By Amy McKeever on Jan. 17, 2017

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.

Design

Solving for small storage spaces

By Maggie Hennessy on Jan. 17, 2017

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats.

People

How to handle an employee strike

By Jim Korner on Jan. 17, 2017

 In most cases, operators have little control over a staff strike. However, a warning does provide the opportunity to get prepared.

Steal This Idea

Make sustainability programs personal

Jan. 17, 2017

Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.

Steal This Idea

Be conscious of the range of diner budgets

Jan. 17, 2017

At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub.

Operations

How one district drastically reduced allergic reactions

By FSD Staff on Jan. 17, 2017

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.

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