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Biography

John Morell

Articles by
John Morell

Page 1
Operations

Is it ever OK to serve expired food?

With more retailers and operators moving toward serving “ugly” produce, it’s clear that visual appeal isn’t everything when it comes to food nowadays.

Operations

Reduce waste with proper ordering, storage

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Operations

How to come up with a workable pricing plan

Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.

Workforce

How to avoid opening day roadblocks

The ability to adjust on the fly is key on opening day. Careful planning—and quick problem-solving—can help avoid the unforeseen pitfalls of a renovation.