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Operations

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

Gluten-free options to increase in coming year

 Oct. 24, 2012

We asked operators what changes they plan to make to their menus in the next 12 months to make them healthier.

Operations

Online Exclusive: Making Catering Memorable—Unusual Requests

 By Paul King on Oct. 23, 2012

Strange catering requests don’t happen as often as one might think, and they are usually not as strange as you might expect. Whenever we ask operators to share with us their strangest catering requests, we hear our share of food stories, and they ar

Operations

Pa. district looks for ways to discourage healthy food waste

Oct. 23, 2012

Packaged apple slices seem to be a successful solution.

Operations

FSD to offer statistical Big Picture of non-commercial industry

By Becky Schilling on Oct. 23, 2012

I get a lot of phone calls that go something like this: How many non-commercial operators are doing X. Or what percentage of non-commercial facilities offer Y. Most of the time I can’t give an exact number because, unlike their commercial counterparts, very little research is done about the non-commercial foodservice industry. That’s all about to change.

Operations

Colorado State answers student demand for halal meat

Oct. 23, 2012

Meat will now be served three days a week.

Operations

Keep those cards and letters coming

By Paul King on Oct. 22, 2012

I just finished the research and interviews for our November cover story, entitled "Schools’ New Balancing Act," at about the time our October issue hit readers’ desks. One of the elements of that issue was my Opinion piece called "Building Rome in a Day."

Operations

Local restaurant chefs cook up school meals

Oct. 22, 2012

Chefs go back to school as part of local food week.

Operations

Majority Rules

By Becky Schilling on Oct. 22, 2012

WARMINSTER, Pa.—When Diane Dougherty, assistant foodservice director at Ann’s Choice, a 132-resident CCRC, says the dining operation is resident centered, she means it. For the past four y...

Operations

Hydroponic Garden Spruces Up Space

By Lindsey Ramsey on Oct. 22, 2012

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says bringing greenery to the café is one way to co

Operations

Going for Great

By Lindsey Ramsey on Oct. 22, 2012

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

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