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K-12 Schools

Steal This Idea

Casually attract a millennial workforce

 Jul. 19, 2016

As The Ohio State University Wexner Medical Center struggles to recruit millennials, it has current millennial employees invite friends to Q&A sessions.

Menu

Is authentic global cooking possible in volume?

 By Andrea Strong on Jul. 19, 2016

Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration.

Operations

Farm-to-table and beyond

By Alaina Lancaster on Jul. 19, 2016

Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.

Operations

Show me the sustainability

By Dana Moran on Jul. 19, 2016

Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game.

Steal This Idea

Display ideas on the big screen

Jul. 19, 2016

The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.

Operations

FSD.com gets a makeover

By Kelly Killian on Jul. 19, 2016

The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

Menu

Vegan and vegetarian at every age

By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

Workforce

3 strategies for negotiating salaries after minimum wage hikes

By Alaina Lancaster on Jul. 19, 2016

As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

People

How to ensure open lines of communication

By FSD Staff on Jul. 19, 2016

You don’t have to be walking the floor eight hours a day, but as your major shift changes come in, you should make it a point to go through the kitchen.

Steal This Idea

Use excess product to create new dishes

Jul. 19, 2016

Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.

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