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Operations

The latest foodservice management practices, food-safety news and more.
Operations

Waste Warriors

 By Karen Weisberg on Jul. 16, 2007

Much of non-commercial foodservice's efforts to make their operations more environmentally friendly has centered around issues like recycling and composting. But operators all too often forget to ...

Operations

Customer Satisfaction

 By Marissa Shalfi on Jul. 14, 2007

With the power to advise, publicize and even fund, customers can develop and improve promotional events. Promotional events can increase participation, gain publicity and improve morale for customers...

Operations

The New Color of Design

By Susan Holaday on Jul. 14, 2007

“Going green” is becoming the design mantra for foodservice operators. There is currently a lot of buzz about “going green” in noncommercial foodservice, particularly with des...

Operations

Future in a Flash

By Joan M. Lang on Jul. 14, 2007

When AVI set out to remake Mt. Union College’s dining hall last summer, it had just 12 weeks to achieve its goals. A facilities overhaul is a major undertaking under any circumstances. One that...

Operations

Faster Cooking, Less Labor

By Howard Reill on Jul. 14, 2007

As technology improves, foodservice operators are finding equipment that can save time and enhance menus. To paraphrase the ‘70s hit The Six Million Dollar Man, evolving foodservice technology ...

Operations

Purchasing Insiders Speak Up

By Patricia Cobe on Jul. 02, 2007

Four operators share their strategies for sourcing fresh vegetables. Ralph Kinder Director of Franchise Development, Baker Bros. 12 locations, Dallas, Texas-based Sig...

Operations

Produce: Get fresh

By Patricia Cobe on Jul. 02, 2007

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders.

Operations

Smoothies and shakes: Blended investment

By Patricia Cobe on Jul. 02, 2007

A selection of fruit smoothies can add on-trend beverage choices to your menu and boost your average check. There are several ways to go when it comes to purchasing and operating strategies.

Operations

Mary Keysor: Artful Visionary

By Karen Weisberg on Jun. 19, 2007

Throughout her 30-year career at Maine Medical, Mary Keysor has brought an aesthete's eye, a dietitian's savvy and an accountant's skills to the table. Mary Keysor has always applied a tr...

Operations

Don't Call it a Cafeteria

By Marissa Shalfi on Jun. 14, 2007

Memorial Hospital North’s new Garden Terrace Café-Bistro boasts fanciful dish presentations, restaurant-style recipes and a wide variety of choices. At A Glance: Memorial Hospital North ...

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