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Operations

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

Vending's Center Stage

 By Howard Reill on Jun. 14, 2007

With downsizing plus the emphasis on healthy diets, vending programs are becoming more than snacks. Vending is beginning to play a larger and more diverse role in noncommercial foodservice operations...

Operations

Reinventing the 'Wheels'

 By Howard Reill on Jun. 14, 2007

After 50 years of service, this national program for feeding the homebound looks inside itself for new ways to satisfy its customers and control costs. Meals on Wheels, the 53-year-old national prog...

Operations

The crop report

By Patricia Cobe on Jun. 01, 2007

So far, the 2005-2006 growing season has been pretty favorable for salad greens. “The weather was phenomenal in the desert, where much of the winter produce is grown and the quality is excellent, with very little spoilage,” reports Teri Trost, sales manager of national accounts for Earthbound Farms.

Operations

In the bag

By Patricia Cobe on Jun. 01, 2007

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree.

Operations

Green Design

By Patricia Cobe on Jun. 01, 2007

Leafy greens are the base for most salads, but where chefs go from there is up for grabs. Some are even leaving out the lettuce completely, opting for artfully arranged vegetables, fruits and ot...

Operations

Branding with Partners

By Susan Holaday on May 15, 2007

Many operators say adding a branded solution from a manufacturer to their serveries offers a good solution for cash- or space-strapped operations. But directors are quick to point out that the mix of ...

Operations

Back to the Future?

By Howard Reill on May 14, 2007

Hampden-Sydney College may be a throwback to the heyday of single-sex institutions, but that doesn’t mean it’s not at the forefront of change. At A Glance: Hampden-Sydney College in Virgi...

Operations

Oliver Makes Her Mark

By Karen Weisberg on May 14, 2007

UCLA Medical Center’s Pattie Oliver shines with healthful, upscale room service and a wellness initiative. At A Glance: UCLA Medical Center Foodservice Snapshot •$11 million annual budget...

Operations

Healthy Evolution

May 14, 2007

Employees at Erie Insurance have plenty of ways to learn about health, from nutritional analyses to classes taught by the foodservice manager.   At A Glance: Erie (Pa.) Insuranc...

Operations

Tight Spaces, Long Trips

By Howard Reill on May 14, 2007

Working in cramped kitchens and shipping food across campuses presents its own unique challenges. Few challenges are more taxing for non-commercial operators than having to work out of a cramped prod...

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