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Operations

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

2005 Portability Study: Meals on the move

Students at the University of North Colorado, in Greeley, started clamoring for lunches-to-go in the early 1990s, just as the trend for portable meals started to heat up.

Operations

Cafe is Right on Time

The view can’t be beat, but it’s a focus on food that has a new B&I operation in New York serving more than 1,000 meals a day. What a shame that Frederick Law Olmsted, the 19th centur...

There’s no question non-commercial foodservice operators are striving to make menus more healthful. The question is: should they bother? Dining Services at Rutgers University i...

Presbyterian Hospital of Dallas invests in foodservice and reaps the rewards of greater sales and customer counts. Technology has eased labor burdens in and out of the kitchen, and innovations contin...

At the National Museum of the American Indian, culture is served on a plate. The Smithsonian Institution’s National Museum of the American Indian has been a work in progress—at least unde...

Hospital foodservice operations can and should improve their menu offerings in a manner that both supports local agriculture and sets an example for consumers to follow, according to a report released last month by Occidental College's Urban and Environmental Policy Institute (UEPI) and the Center for Food and Justice.

Productivity reports are becoming a larger part of the foodservice director's or general manager's responsibilities, according to FSD's 2004 Productivity Performance Survey (see full chart listing b...

Compass Group North America will provide a gift of $2.5 million to the Univ. of Arkansas, Fayetteville, for the construction of a new dining facility in the Northwest Quadrant Housing building—a 600-bed residence hall complex and dining facility scheduled for completion by summer 2004.

In New York, the City Council is prohibiting the sale of "junk food" and soda in all city schools during specified hours.

Schools that balance their foodservice budgets by serving more a la carte menu items are short-changing their students nutritionally, according to new research that has already prompted calls for in...