Room Service Without a Call Center: a Case Study at OSU’s Wexner Medical Center
Realtime data
Extending access to the program to nursing “was a very important goal,” says Laura Meadows, the department’s system analyst and the one who oversaw its interface design. “There are times when a nurse can need to check on an order or meal status or delivery scheduling and we wanted to make sure they had an easy way to do this.”
Sodexo Releases 2013 Workplace Trends Report
Sodexo's annual Workplace Trends Report notes among its many findings that 86 percent of Millennials entering the workforce now say they would consider leaving an employer whose values fell short of their expectations
The Problem with Desktop Dining
More people are consuming meals at their desks and work stations these days, often without realizing there can be health risks associated with doing so.
From Fryer to Gruyère
I got my first job in foodservice at Carroll’s, a hamburger chain unit on the Post Road in Norwalk, Connecticut, shortly after I turned 17 years old. I started there in early June and went from being the newest order taker to being the early morning startup guy in four weeks.
2013 Business & Industry Foodservice Market Outlook
In the corporate workplace, foodservice is increasingly tied to environmental, human resource and company wellness programs. The biggest challenge for providers remains the issue of how to profitably service smaller workplace populations.
