Dana Moran

Articles by
Dana Moran

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How to menu 5 booming DIY dishes

Here are the fastest-growing customizable foods in noncommercial dining—and how operators are making them stand out.


How Purdue Dining teamed up with students to cut line wait times

Line times at one campus eatery were slashed by an average of 23%.

With spring officially underway, operators can start bringing the garden’s bounty to the salad bar. FoodService Director checked in with our Chefs’ Council members to see how diner preferences and seasonal produce are inspiring their latest salad offerings.

See how one nutrition services director and her team put an overhaul in motion.

Operators are coming up with a bevy of creative ways to meet the reality of dietary restrictions while fitting into a variety of lifestyles.

FoodService Director decided to look at the forces that affect operators across the industry and bring you a list of some folks outside the realm of noncommercial life.

The University of Chicago Medical Center’s remodel is not without its challenges.

K-12 operators have a fight on their hands: hiring, training and retaining the best teams possible. For an update on these issues, here is the 2017 K-12 Census.

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, Managing Editor Dana Moran has always been rather partial to the open-ended queries.

We asked members of FSD's Chefs' Council to talk about their most-attended dining days of the year, and what they do to make them special.

Here’s how three operations draw diner interest with limited-time offers.

No matter which film rises to the top at this year’s Academy Awards, the event's suspense creates the perfect occasion to gather diners together.

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