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Colleges & Universities

Design

How to pick the best signage for your operation

 By Lisa Arnett on Dec. 15, 2015

When it comes to menu boards, going high-tech isn’t always the right choice. Whether it’s digital screens or chalkboards, the decision goes beyond what's cool.

Workforce

4 business books that boost leadership

 By Alaina Lancaster on Dec. 15, 2015

Mentors, TED Talks and books help shape management styles. Here are several operators picks on training literature that changed the way they do business.

FSD Culinary Council

FSD's Culinary Council: Winter produce ordering

By FSD Staff on Dec. 15, 2015

Question:How are you adjusting your produce order for the winter?Answers from FSD's Culinary CouncilOur guests remember the days when you could not get a berry in December, but society and global comm...

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.

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.

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