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.
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.
Repurposed dining rooms are now pop-up buffet-style restaurants in the evening where groups and individual meal plan holders can reserve space and avoid the lines and crowds at the regular dining halls.
This program allows diners to customize meals at various food stations through a combination of components while still being assured that they remain within specific limits on sodium, saturated fat and calories.