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Colleges & Universities

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Customization goes beyond the salad bar

 By Patricia Cobe on Jan. 15, 2016

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

Design

Freshii taps techie diners for creative ideas

 By Kelsey Squire on Jan. 15, 2016

Through its  Project campaign, Freshii is seeking ideas using call-to-action messages throughout the store from members of 1871 and entrepreneurs.

Operations

Resolving to be more sustainable in 2016

By Dana Moran on Jan. 15, 2016

Deputy Editor Dana Moran spoke to many smart, innovative operators about sustainability initiatives in 2015. Here are favorites she hopes you’ll steal.

People

What qualities do younger managers need?

By FSD Staff on Jan. 15, 2016

To earn respect, you have to listen to people and take an interest in them. You have to know where you’re going and set up opportunities for them to buy in.

Steal This Idea

Slicing cherry tomato prep time

Jan. 15, 2016

Nick Mercogliano turns plastic lids from takeout containers inside-out, places cherry tomatoes in between two lids, then draws a knife across the rows.

Design

A pet-friendly design encourages community dining

By Alaina Lancaster on Jan. 15, 2016

Petco workers who don’t want to leave their pets behind at their workspace while they grab lunch can eat in an outdoor seating area adjacent to the cafe.

Workforce

3 things to do when a crisis strikes

By Sara Rush Wirth on Jan. 15, 2016

Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.

Operations

Today's consumers are changing everything

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Gen Z is a year into its college invasion. There are more millennials in the workforce today, surpassing both Gen X and baby boomers, who are retiring.

Operations

2016 FSD Menu Survey

By FSD Staff on Jan. 15, 2016

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Menu

Indian spices lighten up stuffed potatoes

By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

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