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Operations

The latest foodservice management practices, food-safety news and more.
Operations

Say Goodbye to Bottled Water

At St. Catherine’s High School, the sisters decided to ditch bottled water for a water cooler. But it wasn't without a cost. Four months ago at the 350-student St. Cather...

Operations

Hormel Launches Continuing Education For Chefs

Culinary Enrichment & Innovation Program, partnership with CIA, offers leadership skills for restaurant and non-commercial chefs. HYDE PARK, N.Y.—Late last October, 16 chefs...

At Eckerd College, in St. Petersburg, Fla., a student has designed a reusable takeout container called the EcoClamshell. Dining services is taking advantage of her design to try and kick its polystyrene habit.

At A Glance: Alfred State College  •Foodservice provided by ACES, which also manages vending, catering and the bookstore •3,300 enrollment •5,000 meals served daily •$7 mi...

At Hearst Tower’s Café 57, Restaurant Associates decided to up the ante at its annual Green Market. Instead of just offering fresh produce to customers, RA now invites local vendors to showcase their products to Hearst's employees.

How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?

New UCLA Medical Center caters to room service.   At A Glance: Ronald Reagan UCLA Medical Center •New 525-bed hospital designed to be room servic-friendly •The new hospital, which o...

Tired of tray lines, hospital directors are switching to pods to increase patient satisfaction. For hospital directors looking to upgrade their kitchens without spending big bucks, shorten the lengt...

One of the most important steps to achieving sustainability waste goals is to first track both pre-and-post consumer waste, according to several presenters at the “Exploring Sustainability,...

There has been no relief on the rising prices front, and many agree it's going to get worse before it gets better. Are there any ideas operators haven't tried yet to save a buck? FoodService D...

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