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Colleges & Universities

Workforce

The art of winning and retaining staffers' trust

 By Alaina Lancaster on Apr. 14, 2017

A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.

Operations

Compass teams up with Jose Andres

 By FSD Staff on Apr. 14, 2017

The vendor and chef will collaborate at such venues as stadiums and college campuses.

Steal This Idea

Blowtorch as wine bottle opener

Apr. 14, 2017

There's more than one way to open a bottle of wine. When a corkscrew is nowhere to be found, Chef David Brue reaches for his butane torch.

Steal This Idea

Consequences for last-minute call-offs

Apr. 14, 2017

Lee's Summit R-7 School District's employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked.

Operations

In search of the foodservice sweet spot

By Dana Moran on Apr. 14, 2017

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

Operations

Challenges of opening an on-site bakery

By Kelsey Squire on Apr. 14, 2017

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.

Workforce

Reduce performance review anxiety

By Alaina Lancaster on Apr. 14, 2017

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a suvey.

Operations

College dropping paper cups in dining commons

By FSD Staff on Apr. 14, 2017

The school offered free smoothies to promote its new reusable mugs for students.

Operations

University tests vegan dining hall

By FSD Staff on Apr. 11, 2017

The three-day trial run aims to raise awareness about veganism and show how a vegan eatery could operate on campus.

Operations

University takes cafe in new direction

By FSD Staff on Apr. 06, 2017

The cafe’s global menu is a result of faculty and student requests.

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