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.
Problems continue to be solved by a unique partnership between dining and students, including a 23 percent wait-time reduction in one of the school’s busiest retail outlets, Lemongrass.
Baton Rouge’s Lee Magnet High has three annex buildings an impractical distance from the cafeteria, so machines that dispense reimbursable meal combos help solve the access difficulty.
A foodservice management class at Indiana University takes on real-life problems like how to improve efficiency at a high-volume sandwich station staffed by high-turnover student workers.
