Dana Moran

Articles by
Dana Moran

Page 6

6 ways museums are stepping up their foodservices

Recent rollouts suggest museums are looking to change patrons' ideas of the food they serve, tapping into the talents of local restaurateurs and leveraging the themes of their sites to take their foodservices up a notch.


Fast facts behind the scenes at Microsoft dining

With more than 90 foodservice locations in the Puget Sound region and more than 40,000 people served daily, there’s no wondering why Microsoft takes the cake as the No. 1 B&I operation by 2015 revenue.

Take a peek behind the scenes of the University of Southern California's Fertitta Hall, part of the university’s Marshall School of Business.

We asked our 50-chef panel to name the food trends they expected to break out or fade next year in noncommercial foodservice.

Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.

FoodService Director spoke to a handful of operators about their work-life balance tips.

With an eye on recruitment and retention, Kohl’s CEO Kevin Mansell reached out to Joe Bartolotta, co-owner of the Bartolotta Restaurants group in Milwaukee, to completely overhaul the company’s dining program.

The U.N. announced Monday that it will begin serving kosher food in its on-site cafeterias.

While researchers were hoping to study health in different neighborhoods, FSD has takeaways for operators that could lead to successful social media marketing choices.

Operators from diverse areas of foodservice are trying these three ways to tackle some mundane yet decidedly important food safety hot buttons.

Here's how three members of FoodService Director's Chefs' Council are taking the ball and running with it, developing successful dining events to suit their fans.

After a year of chatting with FSDs, Managing Editor Dana Moral started to feel confident in her grasp of the industry. But a surprise was waiting for her.

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