Continue to Site >>>

Dana Moran

Articles by
Dana Moran

Page 13
People

FSDs of the Month—2015

Across operations enormous and small, our FSDs of the Month had big effects on their operations throughout 2015. Reacquaint yourself with our 12 picks.

Workforce

Specialized jobs bring unexpected benefits

Operators are adding specialized roles for workers who aren't spending time in a white apron, but focusing on improving the operation in surprising ways.

Operations

Sustainable for the holidays

Holiday events are a time for cheer—and can be a huge revenue driver at noncommercial operations. But with those additional diners come additional turkeys.

Operations

Sustainability goes beyond the menu

Deputy Editor Dana Moran was impressed by how Ponce City Market's planners maintained the historic building while pursuing green certifications.

Workforce

How to handle eating disorders

How should workers handle a situation in which they suspect a diner has an eating disorder? HR insider is here with tips on how to spot and what to do.

Operations

Lessons from the garden, year 1

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

Operations

Living in a semi-sustainable world

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

Operations

School FSDs may have to be patient about school-meal rule changes

Reauthorization of the program, with or without adjustments in the requirements, could take months.

Operations

School-lunch regs expected to be extended

The chairman of the Senate committee involved in reauthorizing the Child Nutrition Act announced yesterday that a key step in pushing through an updated bill has been delayed indefinitely.

Workforce

How to manage alcohol in campus catering

While students can visit the bar at events such as corporate recruiting, the University of Michigan doesn’t serve alcohol at student-run gatherings.

Operations

How foodservice directors are changing lives and communities

With an integral role in the nutritional lives of students, employees, patients and seniors, FSDs are called upon to support, nurture and shape communities.

Menu

Utilizing sustainable seafood

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

  • Page 13