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B&I

Menu

Philly cheesesteak earns a price break

 By Patricia Cobe on Dec. 15, 2015

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

Design

How to ready facilities for a natural disaster

 By Laura Van Wert on Dec. 15, 2015

Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.

Operations

3 tips from sustainability superstars

By Katie Fanuko on Dec. 15, 2015

During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.

Workforce

Specialized jobs bring unexpected benefits

By Dana Moran on Dec. 15, 2015

Operators are adding specialized roles for workers who aren't spending time in a white apron, but focusing on improving the operation in surprising ways.

Steal This Idea

Let staffers create their own meals

Dec. 15, 2015

Student employees from India approached a manager at Murray State University and said they would like to do a hot line of authentic Indian food for everyone.

Operations

Sustainable for the holidays

By Dana Moran on Dec. 15, 2015

Holiday events are a time for cheer—and can be a huge revenue driver at noncommercial operations. But with those additional diners come additional turkeys.

Steal This Idea

Turning trays increases visual appeal

Dec. 15, 2015

We were seeing problems with food in our bakery case being wasted, so we decided to display the trays vertically instead of horizontally.

Menu

Mini desserts more tempting to diners

By Pamela Parseghian on Dec. 15, 2015

According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available.

Operations

Bringing family dining to the cafeteria

By FSD Staff on Dec. 15, 2015

Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.

Operations

Retro technology makes new waves in the kitchen

By Alaina Lancaster on Dec. 15, 2015

While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. Induction only started in the mid-1990s.

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