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Dana Moran

Articles by
Dana Moran

Page 12
Operations

The Besties

These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.

Menu

The best menu ideas

A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more.

Operations

The best facilities and sustainability practices

A part of FoodService Director's "The Besties," these are the best facitilies and sustainability practices operators have submitted in the past year.

Design

The best before-and-after transformation idea

When Oklahoma State was looking to make better use of a very old cafeteria that had turned into a study and events room, barbecue was a natural choice.

Workforce

The best HR and marketing ideas

A part of FoodService Director's "The Besties," these are the best human resources and marketing ideas operators have submitted in the past year.

People

2016 Foodservice Director of the Year's best

Sara Gasiorowski was honored at our MenuDirections conference in Jacksonville, Fla. Here are her picks for some of The Best ideas in her operation.

Operations

How sustainable is a healthier diet?

Making almost every meal from scratch is difficult enough without the added challenge of plucking chickens or patiently waiting for bell peppers to ripen.

Workforce

What's the best way to handle language barriers?

When it comes to non-native English speakers, operations can take a few extra steps to ensure everyone is on the same page and ready to succeed.

Operations

Diner-friendly design fix takes Steal This Idea prize

Damian Monticello took the prize in our MenuDirections contest with his team’s idea for helping disabled customers reach displayed products.

Operations

A sustainable lunch—is it the box that counts?

Deputy Editor Dana Moran has been a bring-her-lunch-from-home person for most of her life, apart from two standout exceptions. Both involve lots of food.

Menu

A growing thirst for specialty drinks

Water and coffee are among the items on the rise among noncommercial diners.

Operations

Resolving to be more sustainable in 2016

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

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