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K-12 Schools

Steal This Idea

Sponsor wellness initiatives

 Dec. 13, 2016

As part of our wellness program, we offer incentives based on some type of health metric. Once a year, we cover the cost for team members to participate in a 5k race.

Steal This Idea

Teach guests how to communicate

 Dec. 13, 2016

Beyond just teaching students about food and cooking in our demonstrations and events, we also teach them how to talk about taste and flavor.

Operations

Tales from beyond FSD’s top 100 issue

By Dana Moran on Dec. 13, 2016

The Top 100 operators have a lot to share. Here are some of Managing Editor Dana Moran's favorite anecdotes that didn’t make it into the final story.

Operations

Engage staff to help meet financial goals

By Alaina Lancaster on Dec. 13, 2016

Letting team members in on the financials of your operation can help engage them in the mission to get out of the red by generating revenue or cutting costs.

Operations

Is it legal to require vaccines?

By Julianne Pepitone on Dec. 13, 2016

In a word: Yes. But there are two big legal exceptions, says attorney Rob Niccolini. And he warns mandatory flu vaccines might not be a smart idea for operators.

People

Employee training beyond the job

By Lynne Eddy on Dec. 13, 2016

Employees need to be brave enough to get out of our comfort zones and explore the soft skills that complement our abilities to provide exceptional hospitality.

Steal This Idea

Push employees to gain hospitality insights

Dec. 13, 2016

Every week we ask our employees to gather examples of hospitality from outside our industry. We ask them, “How does that make you feel? What are you thinking about?

Steal This Idea

Become a summer feeding site

Dec. 13, 2016

A lot of families were hit hard from the recession, so we decided to become a summer feeding site. We later expanded our program year-round, funneling the operation out of our retail location.

Menu

How to change up grain bowls

By Lisa Arnett on Dec. 13, 2016

Three operators share why they’ve put grain bowls on their menus, and how they’ve made them a success with everyone from elementary school students to seniors.

Operations

Rethinking food safety with new approaches

By Dana Moran and Lisa Arnett on Dec. 13, 2016

In recent months, operators have had to stave off more fears than just E. coli. Mumps, flu and hand-foot-and-mouth disease have reared their germy heads in foodservice.

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