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FSD Staff

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FSD Staff

Page 96
Operations

What’s the next Chipotle, Starbucks or Panera Bread?

A look at some of tomorrow’s up-and-coming restaurant concepts, each posing possible competition (and ideas to ‘borrow’) for FSDs

Workforce

10 top influencers of the industry

Top 10 influencers: What's on their radar and why you should care.

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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