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The latest foodservice management practices, food-safety news and more.
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Celebrating Self-op

 Sep. 10, 2010

According to Technomic Inc., the vast majority of companies (80%) outsource their foodservice to contract management companies. But there are still a sizable number of firms that still believe in the ...

Operations

Bridging the Divide

 By Becky Schilling on Sep. 10, 2010

At many hospitals, the division between patient and retail foodservice is quite distinct; there are different staffs, production cycles and menus. At the 450-bed Truman Medical Center, the foodservice...

Operations

Turning Sustainability Initiatives into LEED

By Linda Abu-Shalback Zid on Sep. 10, 2010

SAN DIEGO—It’s the “green” thing to do, and it ultimately can also save you some green. More and more foodservice operators are turning to the U.S. Green Building Council (USGBC) and its LEED cert...

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Learning on the Job

Sep. 10, 2010

Greg Black, director of university dining at 30,000-student University of Iowa in Iowa City, took his years working various positions at Michigan State’s Kellogg Center and turned them into a succ...

Operations

Making a federal case

By Paul King on Sep. 09, 2010

I always enjoy getting out of the office to visit foodservice operations. I’m not afforded that luxury very often these days; my travel usually finds me attending conferences and seminars, either as a speaker or an observer.

Operations

USDA announces school recipe challenge

Sep. 09, 2010

SEPTEMBER 9—USDA Agriculture Secretary Tom Vilsack has announced the Recipes for Healthy Kids Challenge, which is aimed at improving school meals and the health of children by creating new recipes for...

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Sustainability in Action

Sep. 03, 2010

Hospital uses café’s renovation as an opportunity to incorporate a “green” menu. BELLEVUE, Wash.—For the past three years, the foodservice department at 337-bed Overlake Hospital Medical Ce...

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Cookie fundraiser brings smiles at Dallas hospital

Sep. 02, 2010

SEPTEMBER 2—At the 550-bed Children’s Medical Center in Dallas, the foodservice team, which is managed by Sodexo, raised money through cookie sales to bring smiles to patients’ faces. During November...

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Focus on: Sweeteners

Aug. 30, 2010

The sweetener category is an evolving one. Classics like sugar and honey have long been staples in restaurant kitchens, but more recent additions include agave nectar and a range of sugar substitute...

Operations

Glance at the calendar

By Paul King on Aug. 30, 2010

As I write this, the final draft of FoodService Director’s 2011 editorial calendar is in the hands of our marketing and design team. It’s always a good feeling to get a project off my desk, and this one is particularly gratifying.

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