Continue to Site >>>

Operations

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

Pigs to the Rescue

By Lindsey Ramsey on Jul. 18, 2012

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program, according to Judy Gipper, dining services director. However,

Operations

Campus fast food may have big impact on international students

 Jul. 18, 2012

International students report increased fast food consumption; study supports fast food impact as students age.

Operations

Oregon dismisses glove requirement for foodservice workers

Jul. 17, 2012

Gloves allow workers to not wash hands and create waste.

Operations

The Big Idea: Ethnic Comfort Food

Jul. 16, 2012

We’re looking at our fall menu as we are really revolutionizing campus cuisine. One of our key objectives is celebrating the diversity of the student population through food. We’ve got students from across the globe. So a big part of redesigni

Operations

Study: Working remotely spells trouble for corporate foodservice

Jul. 16, 2012

Clarion Group presents B&I foodservice emerging trends.

Operations

The Big Idea 2012

Jul. 16, 2012

At FoodService Director we encourage sharing ideas. We often refer to it as "stealing," but in a good way. Following the success of our Steal This Idea section we started an annual feature—The Big Idea—where you'll find 10 ideas

Operations

Winners of college feeding's top awards named at NACUFS

Jul. 16, 2012

Award winners honored at NACUFS national conference in Boston.

Operations

Cornell becomes first ivy to become certified for sustainable seafood

Jul. 16, 2012

Marine Stewardship Council certification allows Cornell to serve sustainable seafood.

Operations

The Big Idea: The Original Burger Co.

Jul. 16, 2012

The Original Burger Co. was developed to fill a need in the Sodexo portfolio for a quick-service burger concept. It’s all about customization. It’s all about quality in the customization of those ingredients, and that customers can get it fast

Operations

The Big Idea: Mobile Ordering

Jul. 16, 2012

We found our customers needed a faster and easier way to get their midday meals. With the popularity of smartphones growing, particularly on our corporate and college campuses, we decided to find a way to make ordering food easier and faster. We already h

  • Page 665