Dana Moran

Articles by
Dana Moran

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See inside Johns Hopkins’ newest student hangout

When the university aimed to turn a vacant former restaurant into a usable student space, its foodservice department didn’t anticipate what the area would eventually become.


Eureka! Searching for an aha moment

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

Here’s how members of FSD’s Chefs’ Council are looking beyond the ordinary when it comes to their menu items.

Here are a few tips we gathered from operations tackling evolution and embracing change at the National Restaurant Association Show's noncommercial segment sessions.

As this year’s local fair season kicks into full gear, here are six of the cleverest menu ideas we’ve spotted. 

With months of renovation success under its belt, the University of Chicago Medical Center foodservice team looks to its next project. 

Here's how San Diego's Palomar Health plans to transform its menus to be 60% plant-based by this summer.

Operators are making dining services an attractive place for students to work in these six ways.

FSD's Chefs' Council shares their favorite recipes from home that have translated into their operations.

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

Since the University of Chicago Medical Center was completing a floor-to-ceiling redesign and expansion of one of its patient kitchens after just one year, the project proved a chance to perfect. 

The executive director of the school nutrition office for Detroit Public Schools Community District is taking her talents to Houston.

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