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Operations

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

Traveling the New Product Pipeline

 By Patricia Cobe on Jan. 15, 2008

Food companies are increasingly working with restaurant operators to create custom products. Understanding the process can help facilitate the customization partnership. Robert Danhi, a research...

Operations

2008 Product Preview

 Jan. 15, 2008

In our 2007 Product Preview (December, 2006), we reported on several mega-trends that are still with us: Health and wellness, the green movement and big flavor continue to have a strong impact o...

Operations

Point of Service

By Becky Schilling on Jan. 11, 2008

Operators use marketing devices to increase sales, drive new menu items and advertise specials. Every day customers go through the lunch lines in cafeterias picking up the usual items—a sandwic...

Operations

The MRSA Threat

By Becky Schilling on Dec. 14, 2007

Media attention over the “superbug” is causing foodservice directors—especially at schools and universities—to step up sanitation measures. Foodservice directors across the co...

Operations

Redefining Self-Prep

By Lindsey Ramsey on Dec. 14, 2007

Concerns about food safety, waste inspire directors to look for new ways to cater to customers. The tradition of make-your-own bars has satisfied customers for several years. But concerns about waste...

Operations

Organic Growth

By Joan M. Lang on Nov. 14, 2007

As more customers seek ‘natural’ foods, one organic restaurant chain has found a niche in several non-commercial markets. Organic To-Go, the first fast-casual chain to be certified as an o...

Operations

On the Cutting Edge

By Patricia Cobe on Oct. 31, 2007

America’s collective sweet tooth still favors cheesecake, chocolate and ice cream when it comes to restaurant desserts, but that’s not stopping pastry chefs and menu developers from a little wil...

Operations

The Not-So-Sweet Spot

By Patricia Cobe on Oct. 31, 2007

Butter, milk, cream and eggs are the ingredients that give many desserts their delicious flavor and richness. But these are the same three commodities that have been soaring in price of late. De...

Operations

On the Sweet Side

By Patricia Cobe on Oct. 31, 2007

The dining public is saving lots of room for dessert. According to the National Restaurant Association’s 2006 Tableservice Restaurant Trends report, 30% of fine dining operators, 27% in casual d...

Operations

Diversity's Many Faces

By Susan Holaday on Oct. 24, 2007

Diversity is an issue for operators, employees and customers. Here’s a look at how each deals with cultural challenges and opportunities. THE OPERATORS Diversity wears many faces. In a co...

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