- Kid-Friendly Foodservice
July 2010
Fruit and salad bars, build-your-own-meal days and an inviting environment are the keys to higher participation and revenues in this school district.
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- Eco2Go
July 2010
A 5% dining discount encourages collegians to use reusable containers for takeout.
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- Breakfast Menus Head South of the Border
July 2010
To increase traffic, a growing number of foodservice operators – both large and small – are finding more space on their menus for Mexican-inspired breakfast items.
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- Adding a Daypart
June 2010
If you can make labor and food costs work, it can be a great strategy.
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- Loving Late Night
June 2010
Satisfying night owls can still be done despite the extra cost.
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- Breakfast Rising
May 2010
A creative new program helps boost breakfast participation by 63%.
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- Growing Limes
May 2010
An emerging Mexican chain plans how to expand—and finance it—in 2010.
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- Catering’s New Reality
April 2010
New marketing plans and refurbished menus are a silver lining amid the economic gloom.
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- BYOB(urrito)
March 2010
District’s build-your-own burrito bars increase participation.
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- Local Favorites
February 2010
The reborn Café Vivian reflects Princeton’s long-time sustainability efforts.
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- App Attack
February 2010
Phones are getting smarter; so are marketing strategies.
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- Perfectly Preserved
January 2010
Campus c-store focuses on scratch-made healthy foods and local products.
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- Options Aplenty
January 2010
Offering kids greater choice at lunchtime has hiked participation at one school district.
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- Baking Smiles
December 2009
Baking exhibitions draw crowds to this business dining account.
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- Maximizing the Menu
December 2009
A restaurant’s menu is a great tool—but servers need to know how to sell it.
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- Coffee Is King
November 2009
Specialty java is a big draw for these secondary school students.
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- Serving Smarter
November 2009
East Street Deli program satisfies savvier college and corporate diners.
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- Takeout in a Jiffy
August 2009
A dedicated grab-and-go location is helping time-crunched students eat on the run at UMass.
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- IOU Blues
August 2009
District learns the hard way that allowing students to charge meals may hurt the bottom line.
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- For Here or To Go?
July 2009
As more people take food to go, operators are adding grab-and-go programs to increase participation.
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- Breaking Down Breakfast
June 2009
Drawing people in for breakfast isn’t easy, but these operators have managed quite well.
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- Awaiting Orders
June 2009
New UCLA Medical Center caters to patients with made-to-order room service.
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- Pod-tastic
April 2009
Tired of tray lines, hospital directors are switching to “pods” to increase patient satisfaction.
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- Eco-Deliveries
April 2009
Earth-friendly vehicles carry the goods for operators who think green.
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- Trying on Green
March 2009
A foodservice contractor has a dress rehearsal for its new sustainability program.
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- Getting Engrained
March 2009
Arizona State debuts a new sustainable restaurant with an educational focus
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- The Big Squeeze
March 2009
Healthcare operators find innovative ways to cope with tough times.
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- Portability Rules
February 2009
Almost nothing is off-limits these days when it comes to grab and go.
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- Rejuvenating a Program
February 2009
Chris Schmidt has brought new life to an institutional foodservice department.
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- Un-Supersize Me
January 2009
Shrink portion sizes and you just might see guest checks get bigger.
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- Need For Speed
January 2009
Biometrics improved one operator’s speed of service by up to 54%.
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- Cooking with a Pro
December 2008
Atlanta district consults a prominent local chef to improve high school dining.
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- Open for Brunch
November 2008
University’s newly renovated café tries to reclaim former Sunday brunch customers.
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- It’s All Good
November 2008
Oregon Health & Science finds that a dedicated C-store makes perfect sense.
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- Partnering with Purveyors
November 2008
Restaurateurs take the “locavore” movement to a whole new level by giving purveyors a stake in their business.
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- Daily Grind Unwind
October 2008
Periodic menu fixes make a big difference in challenging economic times.
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- The 2008 Future 50
September 2008
Find out how these fast-growing small chains are thriving despite the tough economy.
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- Promotional Power
August 2008
Seasonal events are a powerful tool for building counts and satisfaction.
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- Crazy Days of Summer
July 2008
To drive summer business, do it fresh and do it outdoors, say these operators.
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- Retail Details
July 2008
For an all-retail campus, one director balances new devices against old tactics.
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- Coffee House Cachet
June 2008
Prize-winning coffee roasting—and brewing— Virginia Tech’s Deet’s Place wins a loyal following, even among non-coffee drinkers.
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- For Any Occasion
May 2008
Special events aren’t the only reason to stage promotions, nor do they have to be big productions.
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- Feeding the Night Owls
May 2008
Late-night dining is the rage, so maybe it’s time to think about keeping the doors open a little longer.
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- Managing Mangia
May 2008
A new breed of chef/managers and executive chefs places a stronger emphasis on food.
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- “Brand” New Growth
April 2008
As Microsoft expands its Redmond, Wash., headquarters, it relies on a combination of popular local entrepreneurs
and contracted brands to satisfy the hunger pangs of a diverse group of employees.
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- The Business of Catering
April 2008
Institutions and companies are reaping increasing revenues from catering, particularly in the form of buffets and drop-off meal service.
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- The Profitable Buffet
April 2008
Buffets are an exciting way for guests to sample new items without having to pay for a whole portion. For operators, buffets offer lower labor cost than a la carte or plated banquet service because all dishes are prepared ahead, fewer employees are needed and more guests can be served in a given period. Yet having a good bottom line requires controlling costs, limiting leftovers and promoting sales.
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- Giving Breakfast a Boost
March 2008
Foodservice operators build sales at breakfast by providing easy access, many choices, to-go packs and made-to-order traditional dishes.
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- Mother Knows the Menu Best
March 2008
A campus dining program that showcases family recipes from the student body provides invaluable publicity for the University of Georgia, along with thousands of recipes with proven appeal for college students.
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- The Changing Face of Food Bars
March 2008
Pick-and-assemble concepts answer concerns about food safety and waste related to self-prep bars while still attracting the finicky or “me-oriented” customer.
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- Wine with won tons? Why not?
January 2008
To boost sales of wine with their Chinese menu, one Chinese restaurant hosts wine-tasting theme parties.
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- Nine Bites of Profit
December 2007
Excess inventory goes upscale—pleasing patrons and boosting profits.
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- A Little Bit of Asia Meets the Trend
November 2007
What’s a Vietnamese-style spring roll doing as a top-selling appetizer at this neighborhood-style restaurant, better known for its steaks, burgers and meatloaf?
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- For these QS owners, catering’s a picnic
November 2007
Capitalizing on the growing “to-go” trend is always a good idea. That’s why this savvy, Boston-area business created call-ahead, takeout picnic packages.
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- Going Local and Organic, Family-Style
November 2007
“Organic Greens with Smoke-Grilled Chicken Salad” might not sound like a menu innovation, but at a 32-unit, family-style restaurant chain?
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- Monday Night Special
November 2007
When Chef Hosea Rosenberg removed a beloved but outdated item from the regular menu, he achieved a 30% bump in sales on Monday nights—thanks to a little creative menuing.
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- The Right Tools
October 2007
In every business, wasted time is wasted money. An organized kitchen can increase productivity, resulting in greater profits.
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- Brand Building
October 2007
Named “Administrator of the Year” after less than a year at the helm of Texas A&M Dining Services, Nadeem Siddiqui is rapidly rebuilding the University’s Foodservice Brand.
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- The Art of the Buffet
October 2007
In buffet design, it's the food that supplies the most important visual and non-visual elements. Achieving a balance of these elements is the chef's greatest challenge, and is key to creating an enticing display.
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- Letting Kids Create
September 2007
Design your own pizza - channelling kids' natural creative impulse to drive business.
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- Coping with Costs
September 2007
Some coping strategies to help you deal with the rising cost of
doing business.
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- Demand-Based Pricing
July 2007
A look into the airline industry can offer profitable ideas for your operation.
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- Mobile Money
June 2007
Noodles & Company tests a mobile commerce system that lets customers use cell phones to pay for their orders.
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- Our Dietary Habits
June 2007
Study shows that eating healthier means different things to different people.
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- Recipes from Home
June 2007
University of Connecticut curbs homesickness by serving up family recipes.
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- Do-It-Yourself PR
May 2007
Generate great PR on a not-so-great budget by doing it yourself.
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- Better Espresso
May 2007
Coffee savvy consumers spark widespread espresso popularity.
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- Only Natural
February 2007
Students at Vanderbilt University enjoy their new natural food store.
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- Trend & Analysis
February 2007
The majority of schools have addressed improving wellness choices overall.
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- Motivational Metrics
January 2007
Posting credit card tip percentages gives employees an incentive for better service.
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- Room Service
December 2006
Patient satisfaction increases with hotel-style room service.
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- Give a Gift
December 2006
Gift Cards turned loyalty cards monitor traffic and purchases, and shorten transaction times.
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- Aramark Goes Retail
December 2006
Soluna Café and Bakery fills gap in healthcare dining industry.
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- Saving on Food Costs
November 2006
Take a tour of your operation to find out where money is being wasted.
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- DIY TV
October 2006
How one online company is breaking through the advertising industry bottom line.
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- Satisfying That “To Go” Feeling
September 2006
Lunch on the go has never been easier with the increasing availability of portable meals offered at cafeterias and higher education facilities.
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- Brands Bring In Big Bucks
August 2006
Sales increase at University of Maryland—College Park after partnering with national brands to complete a 16-year renovation project.
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- More in Store
August 2006
Variety plays a major role in driving the on-campus trend of c-store success.
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- Using the Web
July 2006
A recent Restaurant Business survey of 140 operators revealed that 72% use the web for business purposes.
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- Hot Soup, Cold Cash
July 2006
When temperatures drop, so does the price of soup at the “Lettuce Entertain You Enterprises” restaurant in Chicago.
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- “Smart” Cards
May 2006
Starwich, a New York-based salad and sandwich shop, has found a way to quickly give customers their favorite meals.
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- Let Them Cook Their Own
May 2006
Assemble-your-own-meal dining facilities are popping up across the nation, allowing time-starved consumers to quickly prepare their own meals and take them home.
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- Becoming Familiar with the Food Label Regulations
April 2006
Discover why operators should get to know the FDA food labeling regulations, which are intended to keep consumers and restaurant patrons from inadvertently eating something that could cause an allergic reaction.
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- Study Shows Popularity of Kids’ Menus
February 2006
With children’s menus playing a growing role for many chain restaurants, experts advise foodservice distributors to understand this trend and take advantage of its opportunities.
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- Catering
January 2006
Many operators in non-commercial foodservice consider catering to be the profit center of their operation, no matter what market segment. Are you equipped to handle it?
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- Coffee is Cool in School
December 2005
The Canyon (Texas) Independent School District is embarking on its third-year in the coffee-shop business with shops in each if its high schools.
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- Sales Spike When Consumers Speak
July 2005
Virginia Tech (VT) boosted weekly sales at one facility by nearly $4,000 in the simplest of ways: staying open an hour longer.
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- Open Plan Boosts Sales
June 2005
University of Northern Iowa upgrades dining concept for 67% boost in transaction counts.
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- Solving Labor Pains
April 2005
Seek alternative options when determining how best to fill your foodservice job openings.
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- Consumer Trends: Time to Eat
March 2005
Win loyalty by catering to time-pressed consumers with "on the go" meals, branded kiosks and attention-grabbing POS.
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- At Your Service
October 2004
In the endless quest to deliver that proverbial excellence to the customer, everyone in foodservice has two main preoccupations: food and service.
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- Got Game?
October 2004
Austin White, owner of McCormack's, a pub and restaurant in New York, has seen his place empty and he's seen it crowded.
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- Germ Warfare
October 2004
There's some good news on the sanitation front.
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