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Senior Living

Operations

Brand in-house to create a marquee program

 By Amy McKeever on Aug. 15, 2016

Foodservice operators are finding value in launching in-house branding and marketing programs, in spite of the costs.

People

How to create a cohesive culture

 By Jim Korner on Aug. 15, 2016

If you expect the new staff to become a part of your culture, you must treat them as a member of the family. They must feel welcome and part of the team.

Menu

Halal expands beyond C&U

By Simedar Jackson on Aug. 15, 2016

While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.

Operations

3 rules for modern decade-theme dining

By Julianne Pepitone on Aug. 15, 2016

Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.

Workforce

3 new ways to scout talent

By Lisa Arnett on Aug. 15, 2016

When it comes to bringing new talent onto your team, job posts and fairs are tried and true. But where can you go for new hires beyond the obvious?

Operations

App aims to combat wage hikes

By Sara Rush Wirth on Aug. 15, 2016

Operators will automatically be alerted of a pending battle and given a voice.

Workforce

What’s keeping healthcare operators up at night?

By Dana Moran on Aug. 12, 2016

During a recent hospital and senior living foodservice summit, the people behind some of the nation’s top programs told us what’s keeping them up at night.

Operations

Seattle foodservice workers resist scheduling restrictions

By Alaina Lancaster on Aug. 08, 2016

A coalition of workers is fighting Seattle's proposal to place limits on how far ahead of time employers can set and alter staff schedules.

Operations

Sodexo commits to cage-free eggs

By Simedar Jackson on Jul. 25, 2016

The foodservice provider pledged to go fully cage-free by 2025.

People

Tapping staff to run social media

By Jonathan Deutsch, Ph.D. on Jul. 21, 2016

There are several upsides to tapping your current workforce to run your social media. But does the task require extra compensation? Jonathan Deutsch, Ph.D.—Restaurant Business' Advice Guy—guest stars on Advice Squad this week to weigh in. 

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