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Lisa Arnett

Articles by
Lisa Arnett

Page 6
People

Michael West: Saying 'yes' is the key to success

Foodservice Director Michael West aims to build a reputation as Stony Brook University Hospital’s can-do department by incorporating his commercial background.

Menu

4 cookbooks for inspired menus

Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.

Operations

The modern meal plan

FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.

People

Betti Wiggins: Keeping Detroit’s kids healthy

Betti Wiggins is making a difference at Detroit Public Schools by helping facilitate a school garden and helping to bring regional produce to the table.

Design

Dolly's Cafe feels like home

Here are four strategies used to achieve Dolly Cafe's goal of having a comfy space for diners to settle in—which took about six weeks to complete.

Design

How 4 operators created new concepts from existing space

Sometimes the enemy of a great idea is lack of space. These four intrepid operators carved out new facilities from dead space in their current footprint.

Operations

How new technology is helping garden year-round

To grow lettuces year-round, the University of Massachusetts Dartmouth and Worcester State University recently leased hydroponic shipping container farms.

Workforce

Best training methods for quality customer service

Face-to-face interactions mean customer service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.

Design

Exhibition cooking brings menu trends to life

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

Operations

What Gen Z wants from foodservice

But Generation Z students rarely segment their campus lives in such a neat and tidy way. That’s one reason Colgate University expanded to 24-hour service.

Operations

What millennials want from foodservice

Though perks like free lunches get millennials' attention, what they really value is open communication, collaboration and support, Fortune reports.

Operations

What baby boomers want from senior living

Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.

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