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her team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
DOORDASH REVEALS 2021’S TOP FOOD TRENDS SO FAR But when vaccines became more readily available in March, wellness-promoting items grew in popularity. Purchases of electrolyte-enhanced drinks went up 112%, and non-edible products like shampoo (up 1233%), conditioner (up 1339%) and vitamins (up 254%) allincreased.
DRIVING PROFITS WITH SUSTAINABLE INGREDIENTS To many consumers, making environmentally sustainable choices is more important than ever. As concerns about the pandemic lessen, environmentally conscious consumers are reprioritizing their dedication to earth-friendly eating. HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues HOW ONE ELEMENTARY SCHOOL IS CUTTING FOOD WASTE DURING THE How one elementary school is cutting food waste during the pandemic. Arden Road Elementary School’s “No Stinkin’ Food Waste” program has saved close to 2,000 pounds of food from the landfill. By Benita Gingerella on May 04, 2021. When the pandemic forced share tables to be removed at Arden Road Elementary in Amarillo, Texas, the TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. KITCHEN AUTOMATION PROVIDING COST AND LABOR SAVINGS The last thing any foodservice operator wants is to be highlighted in the news due to customer illness—especially during a pandemic. Despite assurance by the Center for Disease Control that there is no evidence that the spread of COVID-19 is associated with handling food or from food packaging, people still worry. That said, previously established food safety practices, paired with RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
DOORDASH REVEALS 2021’S TOP FOOD TRENDS SO FAR But when vaccines became more readily available in March, wellness-promoting items grew in popularity. Purchases of electrolyte-enhanced drinks went up 112%, and non-edible products like shampoo (up 1233%), conditioner (up 1339%) and vitamins (up 254%) allincreased.
DRIVING PROFITS WITH SUSTAINABLE INGREDIENTS To many consumers, making environmentally sustainable choices is more important than ever. As concerns about the pandemic lessen, environmentally conscious consumers are reprioritizing their dedication to earth-friendly eating. HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues HOW ONE ELEMENTARY SCHOOL IS CUTTING FOOD WASTE DURING THE How one elementary school is cutting food waste during the pandemic. Arden Road Elementary School’s “No Stinkin’ Food Waste” program has saved close to 2,000 pounds of food from the landfill. By Benita Gingerella on May 04, 2021. When the pandemic forced share tables to be removed at Arden Road Elementary in Amarillo, Texas, the TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. KITCHEN AUTOMATION PROVIDING COST AND LABOR SAVINGS The last thing any foodservice operator wants is to be highlighted in the news due to customer illness—especially during a pandemic. Despite assurance by the Center for Disease Control that there is no evidence that the spread of COVID-19 is associated with handling food or from food packaging, people still worry. That said, previously established food safety practices, paired with RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
WHAT WILL BECOME OF THE SALAD BAR? Bergman also plans to use the salad bars to feature hand-crafted signs to build “some buzz and hype” around the next week’s entrees. “You see the sales increase about 25% if you announce it in advance,” he says. Bergman’s also expecting salad bars make a comeback. “I’m hoping 2022 will be the year of the re-emergingsalad bar
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. THEFT IN FOODSERVICE By Steven Johnson on Jul. 29, 2013. Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult position of playing Big Brother not only to the customers they serve but also the employees they rely on eachday.
DOORDASH REVEALS 2021’S TOP FOOD TRENDS SO FAR But when vaccines became more readily available in March, wellness-promoting items grew in popularity. Purchases of electrolyte-enhanced drinks went up 112%, and non-edible products like shampoo (up 1233%), conditioner (up 1339%) and vitamins (up 254%) allincreased.
DRIVING PROFITS WITH SUSTAINABLE INGREDIENTS To many consumers, making environmentally sustainable choices is more important than ever. As concerns about the pandemic lessen, environmentally conscious consumers are reprioritizing their dedication to earth-friendly eating. HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues HOW ONE ELEMENTARY SCHOOL IS CUTTING FOOD WASTE DURING THE How one elementary school is cutting food waste during the pandemic. Arden Road Elementary School’s “No Stinkin’ Food Waste” program has saved close to 2,000 pounds of food from the landfill. By Benita Gingerella on May 04, 2021. When the pandemic forced share tables to be removed at Arden Road Elementary in Amarillo, Texas, the TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. KITCHEN AUTOMATION PROVIDING COST AND LABOR SAVINGS The last thing any foodservice operator wants is to be highlighted in the news due to customer illness—especially during a pandemic. Despite assurance by the Center for Disease Control that there is no evidence that the spread of COVID-19 is associated with handling food or from food packaging, people still worry. That said, previously established food safety practices, paired with RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. THE TOP FLAVORS DRIVING MENUS IN 2021 Several trendologists point to the extension of coffee into nontypical foods and beverages and unique formats. Housebound consumers are grabbing coffee-flavored snacks such as granola bars and smoothies, as well as brewing up java in more convenient formats. TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. HOW TO BUILD A TRAINING PROGRAM THAT GETS STAFF INSPIRED Listening to staff doesn’t stop with the initial creation of the programs. Payton continues to evolve them—for example, she added a “Using Your Voice” module to the next phase of the Coordinator Leadership program after a student worker told her that “people have good ideas but don’t speak up because they don’t think it’stheir place.”
MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. RESISTING COMPLACENCY ON CAMPUS When Dean Masuccio arrived on Central Washington University’s Ellensburg campus to lead the dining services team in fall 2018, what he found was, well a foodservice operation. It served its purpose; it served its food. But Masuccio saw more. What he wanted to create was an operation not set apart from CWU’s educational objectives, but rather a key aspect of the campus experience. FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. THE TOP FLAVORS DRIVING MENUS IN 2021 Several trendologists point to the extension of coffee into nontypical foods and beverages and unique formats. Housebound consumers are grabbing coffee-flavored snacks such as granola bars and smoothies, as well as brewing up java in more convenient formats. TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. HOW TO BUILD A TRAINING PROGRAM THAT GETS STAFF INSPIRED Listening to staff doesn’t stop with the initial creation of the programs. Payton continues to evolve them—for example, she added a “Using Your Voice” module to the next phase of the Coordinator Leadership program after a student worker told her that “people have good ideas but don’t speak up because they don’t think it’stheir place.”
MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. RESISTING COMPLACENCY ON CAMPUS When Dean Masuccio arrived on Central Washington University’s Ellensburg campus to lead the dining services team in fall 2018, what he found was, well a foodservice operation. It served its purpose; it served its food. But Masuccio saw more. What he wanted to create was an operation not set apart from CWU’s educational objectives, but rather a key aspect of the campus experience. FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. CDC RELEASES NEW COVID-19 GUIDANCE FOR SENIOR-LIVING RESIDENTS The Centers for Disease Control and Prevention (CDC) on Tuesday released new COVID-19 guidance for senior-living and nursing home facilities. Under the updated guidance, residents who are fully vaccinated may resume communal dining without masks and social distancing if everyone in the dining room has been vaccinated. THE TOP FLAVORS DRIVING MENUS IN 2021 The pandemic has raised consumer awareness about ingredients that boost immunity and promote wellness. Several flavors fall into this bucket and will increasingly impact menus, all the forecasters agree. WHAT WILL BECOME OF THE SALAD BAR? What will become of the salad bar? With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback. By Amanda Baltazar on Apr. 09, 2021. The salad bar in the main cafeteria at Reading Hospital in West Reading, Pa., was serving 600 to 800 people a day before the COVID-19 pandemic hit. HOW TO CONDUCT A TIME STUDY Here are Eiche’s tips for a time study that’s worth the while. Explore: business, management, training. Next Slide. How Purdue Dining teamed up with students to cut line wait times. View All Slides. 3. Prepare for pushback. Get ready to hear, “But this is the way we’ve always done it,” Eiche says. To get the buy-in, she takesher team
5 COFFEE TRENDS BREWING IN 2021 One in five people are already imbibing cold brew regularly according to Coffee Data Trends 2020 from the National Coffee Association. Word-of-mouth is spreading and sampling opportunities abound with 58% of onsumers “aware but not currently drinking cold brew” and 41% perceiving cold brew as “cool and trendy,” according to theAssociation.
WHAT ARE COLLEGE STUDENTS EATING? In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago. Source: Technomic College & University Consumer TrendReport.
PLANT-BASED MILKS FLOW ONTO MAINSTREAM MENUS Plant-based milks flow onto mainstream menus. What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market. By Patricia Cobe on Sep. 03, 2020. Last month, Dunkin’ added oat milk to its menu at all U.S. locations, giving customers the option of iced oat milk lattesand
10 COLLEGE MENU ITEMS WITH A CULT FOLLOWING Now a tradition, the fried chicken is the first meal accepted students are served on campus. The homemade chicken is hand marinated and served with smashed red potatoes, greens, from-scratch mac and cheese, green beans and homemade cornbread. 2. Mac and cheese, University ofConnecticut.
BEST TRAINING METHODS FOR QUALITY CUSTOMER SERVICE One of Smith’s favorite staff training activities is setting a 1-minute timer and waiting for it to wind down. “One minute, to us, doesn’t seem like a long time but to , when they’re sitting there, it’s a long time,” she says. Though resident surveys have reported high scores for satisfaction in recent years,Smith
SMUCKER FOODSERVICE
Smucker Foodservice. Today, J.M. Smucker Company products can be found in businesses and homes throughout the world. Our iconic brands such as Smucker's, Jif , Folgers, and Crisco make us a market leader in fruit spreads, peanut butter, shortening and oils, ice cream toppings, and natural foods products in North America. FOODSERVICE DIRECTOR MAGAZINE Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. THE TOP FLAVORS DRIVING MENUS IN 2021 Several trendologists point to the extension of coffee into nontypical foods and beverages and unique formats. Housebound consumers are grabbing coffee-flavored snacks such as granola bars and smoothies, as well as brewing up java in more convenient formats. TOP TAKEAWAYS FROM A FAST CASUAL'S TOP CHEF Matt Harding, vice president and director of culinary for Piada Italian Street Food, was trained at the Culinary Institute of America, cooked in several fine-dining kitchens in the U.S. and Europe, and was mentored by some of the top professionals in the industry.. His stint in a well-known San Francisco restaurant was particularly eye-opening. “It was the master class—the intersection of HOW THE CORONAVIRUS WILL CHANGE STADIUM FOODSERVICE How the coronavirus will change stadium foodservice. When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal. By Patricia Cobe on Apr. 17, 2020. It’s still too early to predict when fans will once again fill the seats in stadiums and arenas. But when they return, the foodservice at these venues COLLEGE AND B&I CHEFS LOOK TO COOK INSIDE AND OUTSIDE THE Some pandemic pivots are becoming permanent in college and corporate dining venues—at least through 2021. Grab-and-go will continue to go strong, but the C&U and B&I chefs on FoodService Director’s Culinary Council are eager to cook outside of the box, too.And they have some surprises in store for students returning to campus and workers returning to offices this fall. HOW TO BUILD A TRAINING PROGRAM THAT GETS STAFF INSPIRED Listening to staff doesn’t stop with the initial creation of the programs. Payton continues to evolve them—for example, she added a “Using Your Voice” module to the next phase of the Coordinator Leadership program after a student worker told her that “people have good ideas but don’t speak up because they don’t think it’stheir place.”
MAJORITY OF CALIFORNIA SCHOOL DISTRICTS PLAN TO FULLY Ninety-nine percent of California school districts expect to be fully reopen for in-person classes this fall, according to new data released by the state. To help build parents and students’ confidence about safely returning to in-person learning, the state’s Department of Health is launching a new campaign this summer intended to help families learn more about how students will be able to RECIPE REPORT: SUMMERY SALADS Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. RESISTING COMPLACENCY ON CAMPUS When Dean Masuccio arrived on Central Washington University’s Ellensburg campus to lead the dining services team in fall 2018, what he found was, well a foodservice operation. It served its purpose; it served its food. But Masuccio saw more. What he wanted to create was an operation not set apart from CWU’s educational objectives, but rather a key aspect of the campus experience. FEEDBACK ON FOOD PURCHASES COULD NUDGE HOSPITAL STAFF Sending hospital employees automated communications about their recent cafeteria purchases could lead them to make healthier food choices at work, a new study led by researchers at Massachusetts General Hospital has found. As part of the study, which received support from the National Institutes of Health, researchers divided into two groups around 600 Mass General Continue to Site >>>Menu
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9 FOODSERVICE TRENDS WE’RE TRACKING Here’s a look at what FSD's editorial team is currently keeping aneye on.
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5 SCHOOL FOOD BILLS INTRODUCED IN ANTICIPATION OF CHILD NUTRITIONREAUTHORIZATION
Here’s a look at some recent legislation brought forth ahead of Child Nutrition Reauthorization, which could occur later this year.Menu
RECIPE REPORT: SUMMER COOKING Memorial Day weekend is the official kickoff to summer—time to embrace the ingredients and lighter cooking that make the season special. These five recipes will inspire great meals for the sunnydays ahead.
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COVID-19: ONE YEAR LATER PLANT-FORWARD HEALTHCARE OPERATIONS TO WATCH 19 RISING STARS IN FOODSERVICERECENT STORIES
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NATIONAL RESTAURANT ASSOCIATION TAKES MAJORITY INTEREST IN FSD PARENTCOMPANY WINSIGHT
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LAWMAKER REINTRODUCES BILL THAT WOULD ELIMINATE PESTICIDE FROM SCHOOLMEALS
The bill seeks to create a maximum residue limit for chlorpyrifos, a pesticide that has reportedly been linked to adverse effects.Operations
IFMA NAMES 2021 SILVER PLATE AWARD WINNERS One of the winners will also receive the Gold Plate Award during IFMA’s 67th annual Gold and Silver Plate Awards celebration, which will take place virtually in September. Foodservice Operation of the Month FLIPPING THE FOODSERVICE SCRIPT Geisinger Health has been rethinking its menu and operations as itlooks ahead.
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9 FOODSERVICE TRENDS WE’RE TRACKING Here’s a look at what FSD's editorial team is currently keeping aneye on.
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RECIPE REPORT: SUMMER COOKING Memorial Day weekend is the official kickoff to summer—time to embrace the ingredients and lighter cooking that make the season special. These five recipes will inspire great meals for the sunnydays ahead.
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4 FOODSERVICE MARKETING IDEAS FOR JUNE Celebrate the start of summer with these fun ideas to engage diners.Operations
THE MAKINGS OF A TOP COFFEE PROGRAM A premium coffee program and experience must also include ensuring top quality taste and variety, sourcing quality beans, using preferred brewing methods and collaborating with an experienced, passionate partner that can help grow participation and interest in coffee.Menu
THE BUZZ ABOUT BOWLS: HOW TO CAPITALIZE ON THE TREND Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.Menu
COFFEE 2021: 5 TRENDS THAT ARE BREWING Trends currently include premium options, transparent sourcing and favorite brands, cold coffee, big flavors and functional benefits.NEWSLETTER
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