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Operations

2017 renovation survey: A change could do some good

 By FSD Staff on Feb. 13, 2017

FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.

Operations

Winsight appoints Sarah Lockyer to SVP role

 By Winsight Staff on Jan. 23, 2017

Lockyer will join Foodservice Director's parent company as senior vice president of content.

Menu

A new age of menu customization

By Alaina Lancaster on Jan. 17, 2017

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Menu

A lighter take on ranch dressing

By Patricia Cobe on Jan. 17, 2017

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

Design

Solving for small storage spaces

By Maggie Hennessy on Jan. 17, 2017

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats.

Steal This Idea

Nourish workers with snack stations

Jan. 17, 2017

Penn State University added fueling stations in its units for its workers who need a snack. Snacks include trail mix, crackers, cookies and water.

Steal This Idea

Help employees buy in with business cards

Jan. 17, 2017

Overlook Medical Center gives new hires abridged business cards to help with confidence.

Operations

Resolving to forget these trends

By Dana Moran on Jan. 17, 2017

There are a few foodservice trends Managing Editor Dana Moran would like to happily put out of her mind in 2017—with a few supplements from some FSDs.

Menu

What’s healthy now?

By Patricia Cobe on Jan. 17, 2017

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

Operations

Robots lend function to everyday operations

By Amy McKeever on Jan. 17, 2017

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.

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