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Strategizing for optimal off-premise growth

To stay competitive, foodservice and dining programs must also offer similar amenities, catering to off-premise dining as robustly as any local restaurant.


Biodegradable straws help achieve sustainability goals

Cities coast to coast are banning, taxing or boycotting traditional single-use plastic straws in an effort to reduce waste and protect the environment. Yet consumers love using straws. What’s an operator to do?

The boom in off-premise and takeout is expanding foodservice beyond the four walls of the dining room.

Consumer demand for transparency is influencing all aspects of the foodservice business—menu, packaging, food waste and sustainability.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to keep in mind.

On college campuses, food-hall concept dining has staying power thanks to its ability to maximize both selection and convenience.

When it comes to saving money on operational costs in college dining halls and hospital cafeterias, foodservice directors are considering disposable food packaging as a more viable option for their facilities.

Rising expectations for quality, speed and sustainability in takeout and delivery food is a given across segments and channels today.

When food trucks burst on the scene about a decade ago, exemplified by the Kogi Korean BBQ taco truck in Los Angeles, the food world learned how a new generation wanted to eat.

Keeping costs in check is paramount in running a functioning food operation. And savvy directors must balance customer satisfaction on the P&L sheet.