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FSD Staff

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FSD Staff

Page 121
Operations

Food insecurity on campus

According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million people—turn to the organization for food assistance.

Operations

Unidine completes acquisition of FAME Food Management

Unidine Corporation has completed its acquisition of Boston-based FAME Food Management, Inc. The purchase price was not disclosed.

Operations

Which flavor is your customer?

From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-commercial operators are finding ways to meet those customer service demands across all ages.

Operations

The Big Idea 2014

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Operations

Buyers Guide: In a new normal

This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come.

Operations

Building a kitchen that feels like home

Mennonite Home Care Campus, in Lancaster, Pa., recently completed a more than $2 million kitchen renovation.

Menu

Northwestern University texture enhancements

Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.

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

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