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Dana Moran

Articles by
Dana Moran

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Design

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.

Menu

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.

FSD Culinary Council

4 ways chefs are making their menus stand out

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

Workforce

4 lessons learned by evolving operations

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

Menu

6 fair food ideas to steal

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

Design

Kitchen of the future

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

Menu

Making plant-based menus a reality

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

Workforce

How to attract and retain quality student employees

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

FSD Culinary Council

Bringing a healthy recipe from home into your operation

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

Operations

In search of the foodservice sweet spot

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.

Design

UCMC left no stone unturned during remodel

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. 

Operations

Betti Wiggins headed to Houston ISD

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

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