Operators share tips on controlling cost, hiring and retention, and tools for success. This section also contains Food Management’s yearly Power Players project, which highlights the heavy hitters in onsite foodservice.
Bates College in Maine has one of the longest running farm-to-college programs, was the first college to join the Green Restaurant Association and is one of a select few to earn a three-star GRA rating.
A wide array of options, extensive customization opportunities, attractive pricing and ingredient quality make the salad bar in the retail café at St. John’s Medical Center in Wyoming the go-to choice for 85 percent of diners.
Sullivan University in Louisville, Ky., includes a prestigious culinary school, which means lots of on-campus talent for the dining program to tap, as well as a very knowledgeable customer base to please—a challenge it has met with flying colors.
Buying locally in season helps Union Hospital of Cecil County in Maryland keep purchasing costs in line, while the unprocessed bounty from those area growers affords team-building activities for not just the kitchen staff but other departments as...
Plenty of choice and an eye to what sells in the commercial restaurant world keep the school meal program at the Westhampton Beach School District in New York popular with students, even to the point where they want the cafeteria to stay open longer.
While food insecurity isn’t a new issue, it certainly has taken the spotlight in some organizations across the country. From colleges starting meal swipe donation programs to schools serving supper, operators are joining the fight against...
The company’s commitment to reducing calories, saturated fat and sodium by 20 percent while increasing fruits, vegetables and whole grain by 20 percent by 2020 saw more than expected gains in its first year.