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Lisa Arnett

Articles by
Lisa Arnett

Page 4
Operations

5 areas not to overlook during construction

Here are five renovation do’s and don’ts that will help operators avoid recurring mistakes, like the ones that happened at Purdue University.

Menu

How to change up grain bowls

Three operators share why they’ve put grain bowls on their menus, and how they’ve made them a success with everyone from elementary school students to seniors.

In recent months, operators have had to stave off more fears than just E. coli. Mumps, flu and hand-foot-and-mouth disease have reared their germy heads in foodservice.

After working her way up from dietitian to associate director to director in hospitals and health centers on the East Coast, Leisa Bryant set out for a change of scenery.

Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.

The old adage says to choose your friends wisely. The same wisdom is needed when choosing a new vendor. Operators share the top three qualities they look for.

Operators from diverse areas of foodservice are trying these three ways to tackle some mundane yet decidedly important food safety hot buttons.

How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.

From the standpoint of the foodservice director, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment.

Once you've attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic can be tricky.

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s two students’ experiences with campus dining.

Operations are starting to follow suit of K-12 student murals, making the most of the artistic talents of diners sitting right there at the table.

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