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FSD Staff

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FSD Staff

Page 121
Operations

Fueling fundraisers

For many students at Pennsylvania State University, the Penn State IFC/Panhellenic Dance Marathon—better known as THON—is an event that requires an entire semester’s worth of energy.

Menu

What’s in your kitchen?

Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of the major food trends for the coming year.

Operations

Getting it to go

Seventy percent of operators offer grab and go as part of their programs, and of those, 79% said they have created their own brands for these items.

Operations

2013 Silver Plate Winners

Julia Bauscher, Angelo Mojica, Jay Silverstein and Ken Toong were honored by the International Foodservice Manufacturers Association (IFMA) with the Silver Plate award. Click through for FoodService Director's full coverage.

Operations

Great Spaces

So much about dining is visual. But it’s not just the food that needs to look amazing. Creating an inviting dining environment is key to a location’s success. Below we showcase five operations that have recently undergone face-lifts or opened

Operations

Outside Inspiration

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand our horizons. We spoke to operators about where they go wh

Menu

The Recipe Issue 2013: What's On the Menu?

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on those menus. They survey customers, discuss with staff, netw

Operations

Sustainability in Practice

This month FSD takes a look at how operators are employing sustainability initiatives. From bottled water bans and bus farms to turning food scraps into fuel, non-commercial directors are taking a hard look at the environmental impact of their operations

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School lunch makeover

In January the U.S. Department of Agriculture released the final meal pattern regulations for school meals, as mandated by the Healthy, Hunger-Free Kids Act. Kevin Concannon, USDA under secretary for Food, Nutrition and Consumer Services, called the annou

Menu

The Recipe Issue: Recipe Development

World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to satisfy diverse customer bases. We contacted chefs from acros

Operations

The Big Idea

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal.

Workforce

Solving Employee Issues

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the training they need and the benefits they desire are never-e

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