Operations

Learn how operators are managing their programs in areas like design and construction, marketing and merchandising, and production.

Highlights

One On One: Lehigh University Sodexo Executive Chef John Hynes says yes to flavor, no to drama

May 14, 2021

We talk about campus life as we emerge from the pandemic, Jamaican food like oxtail and dumplings, how college students’ eating habits...

Compass/EAT Club deal brings synergies in technology, operational platforms and geographic reach to the combined organization

May 11, 2021

Compass Group’s deal for “virtual cafeteria” firm EAT Club shows how the largest contract foodservice firm in...

Viewpoint: Senior dining food service and high school students team up for growth opportunities

May 10, 2021

Chef Chad Myers of Mill Valley Care Center got curious when a teacher from his old hometown high school began...

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How NYU’s chef is connecting with students digitally

May 03, 2021

Executive Catering Chef Tatiana Ortiz shows students how to create a little DIY culinary fun with new “secret menu” style dishes that can be hacked from dining hall ingredients.

One On One: Seattle Public Schools builds menus tailored to students and the learning experience

Apr 30, 2021

Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.

8 ways onsite operations can take on food waste and sustainability

Apr 26, 2021

With an eye on National Stop Food Waste Day on Apr. 28, we collected some articles Food Management published on food waste and sustainability issues over the past year. Here’s a roundup.

Meet the 2021 College Power Players

Apr 26, 2021

Here are 25 of the country’s largest college dining programs and how they are operating this spring.

Nathan’s Famous, Slapfish, introduce Surf’N Turf collab

Apr 26, 2021

The limited-time offer will be available at both chains’ flagship restaurants through summer

Viewpoint: New multi-campus study reveals two untapped strategies for reducing food waste

Apr 26, 2021

Research shows how colleges can minimize food waste with some changes in how they operate dining halls and their menus.

One On One: Corporate dining space design adapts to the new workplace culture

Apr 23, 2021

Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture...