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Susan Holaday

Articles by
Susan Holaday

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Breaking Down Breakfast

Drawing people in to breakfast isn’t easy, but these operators have managed quite well. Virtually everyone knows that breakfast is the most important meal of the day, but getting people to eat ...

Menu

Army Fights a Healthy War

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

Operations

Diversity's Many Faces

Diversity is an issue for operators, employees and customers. Here’s a look at how each deals with cultural challenges and opportunities. THE OPERATORS Diversity wears many faces. In a co...

Operations

Reaching Generation iPod

Operators are making better use of Web-based technology to reach customers. Whether you call them Millennials or Generation Y, the young people born between 1977 and 1994 are revolutionizing the way ...

Operations

A Corporate Decision

Foodservice delivery is growing in popularity in the B&I market, with colleges lagging behind. Once upon a time, time was not a stressor. Quite the opposite was the norm. People enjoyed long, lei...

Operations

The New Color of Design

“Going green” is becoming the design mantra for foodservice operators. There is currently a lot of buzz about “going green” in noncommercial foodservice, particularly with des...

Workforce

Home-Grown Talent

As good help becomes harder to find, operators are relying more and more on promoting from within. Labor, always a major issue in the foodservice industry, is taking on increasing importance as Baby ...

Operations

Branding with Partners

Many operators say adding a branded solution from a manufacturer to their serveries offers a good solution for cash- or space-strapped operations. But directors are quick to point out that the mix of ...

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