Operations
The Big Idea: Flex Success
Virginia Tech Dining's flex meal plan, introduced in 1996, is at the heart of the department's rise in sales because it has allowed a la carte based concepts...
How to Build an Organics Recycling Program
One of the most interesting presentations at the recent Critical Issues Conference of the Society for Foodservice Management (SFM) in New York recently...
10 Tips for More Profitable Portion Control
It all starts at the back door There are many things to look for when checking in deliveries that can save the typical operator a bunch of money. For...
Taste of Tech
When a 26,000-student state university from the culinary byways of Southwest Virginia laps the field in the prestigious Princeton Review Best Campus Food...
From All-You-Can-Eat to All-You-Can-Carry
The typical all-you-care-to-eat dining hall is a vast wasteland. As customers are confronted with unlimited amounts of food, the natural temptation is...
Catering for a Cause
Often, catering an event can feel like running a three ring circus. It takes great timing, impeccable planning and a lot of heads and hands to pull off...
Combining Companies
Here's one recipe for fundraising success: become a corporate sponsor and amp up your catering division with the purchase of a distinguished local catering...
Chefs Coming Together for a Cause
This past March, Cura Hospitality chefs gathered together to cater the Dining with Diakon fundraising event of the season. Diakon Lutheran Social Ministries,...
The Big Idea
By moving to a restaurant-style menu, Emory is setting the stage for an eventual transition to room service...
Catering with a Higher Purpose
There is much more to Goodwill Industries than meets the eye. Mention Goodwill and most people think of used clothing and furniture stores. What many...
Catering: the next Big Thing
So what is the next big trend in the catering realm? Below, some experts offer ideas to keep in mind when creating a special event atmosphere and menus....
IDEAS07
How do you elevate the retail experience in onsite foodservice environments? ...
Decisions, Decisions: Insights into Interior Design
Interior design elements at University of Rhode Islands Hope Commons separate yet complement the diverse stations. Unifying colors and finishes are shared...
CHAGRIN FALLS (OH) SCHOOLS: Pricing A la Carte
Cash sales in the K-12 market have taken a hit recently as many of its most profitable traditional offerings have been forced off the serving line because...
Satisfaction All Around
A FEAST FOR THE EYES. Snacks, grab-and-go and impulse items are merchandised throughout Methodists Market Place Cafe. If you were looking to pick a place...
Recipe Search
