Edit
Biography

Howard Reill

 Contact

Articles by
Howard Reill

Page 1
Operations

State of the “Union”

The new Ohio Union at OSU offers an eclectic mix of dining and catering options—with an educational element thrown in. The new Ohio Union at Ohio State University offers something for nearly ev...

Operations

Well-Seated Solutions

Seating areas can have as much impact on a cafeteria’s success as its kitchens and serveries. Many non-commercial foodservice operators are turning to consultants and designers to help make the...

Multi-purpose equipment and efficient design are ways to make the best use of limited space. Operators not only can but must make the most out of limited space in kitchens and serveries these days&md...

Something as simple as putting fruit in water is causing a stir at St. Cloud State University in St. Cloud, Minn. The university's hydration station is encouraging students to skip the soda and st...

The hospital c-store/café at South Bend Memorial Hospital, in South Bend, Ind., becomes even more convenient with the use of cashless technology. South Bend Memorial Hospital in South Bend, In...

Are money woes keeping you from a renovation? Experts suggest ways to do it on a shoestring. Renovations always breathe new life into a foodservice operation, but when it comes to noncommercial foods...

As technology improves, foodservice operators are finding equipment that can save time and enhance menus. To paraphrase the ‘70s hit The Six Million Dollar Man, evolving foodservice technology ...

After 50 years of service, this national program for feeding the homebound looks inside itself for new ways to satisfy its customers and control costs. Meals on Wheels, the 53-year-old national prog...

With downsizing plus the emphasis on healthy diets, vending programs are becoming more than snacks. Vending is beginning to play a larger and more diverse role in noncommercial foodservice operations...

Hampden-Sydney College may be a throwback to the heyday of single-sex institutions, but that doesn’t mean it’s not at the forefront of change. At A Glance: Hampden-Sydney College in Virgi...

Working in cramped kitchens and shipping food across campuses presents its own unique challenges. Few challenges are more taxing for non-commercial operators than having to work out of a cramped prod...

At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.

  • Page 1