Marketing and Trends
A Question of True Value
I read an article in The New York Times a few days ago that described how Andrew Cuomo, New York's attorney general, had reached an agreement with AIG...
RFP vs. RFI
While some directors like Lesh, Obbink, and Girard have initiated vending programs on their own, others find that outsourcing the vending contract makes...
Exec Survey: Lunchtime Shrinking
Company executives say their lunch break has shrunk by about seven minutes in the past five years, to an average of 35 minutes, says a recent survey by...
Presentation Skills are Key to Career Growth
Have you considered "presentation training" as a way to help staff develop leadership skills?...
Get More from Your Store
Onsite convenience retailing venues can be major contributors to your overall bottom line. Here are some ideas to elverage their full potential....
FM's 2008 Top 50 Management Companies
While times have undoubtedly been tough in the broad U.S. economy over the past year, onsite foodservice's contract management company sector found ways...
The Rise of UNCH Dining
Angelo Mojica is a man on a mission. The director of food and nutrition services for the multi-complex University of North Carolina Hospitals came to...
Think Inside the Box
Taking a cue from the super cute world of Japanese cartoon characters, some parents are packing bento boxes for school lunches. Some of the elements from...
Bringing the Kitchen to the Customers
WINNER: HORIZON HOUSE CCRC ENTRY: NEIGHBORHOOD KITCHENS THE BIG IDEA: Unlike other segments, where preventing or addressing obesity can be a prime concern,...
Customers Respond to Hospital Retail Upgrades
Hospital cafeterias have been moving rapidly towards a more commercial retail model. New consumer data from NPD Group shows that progression is having...
A Feast Fit For a King
WINNER: VIRGINIA TECH UNIVERSITY ENTRY: MEDIEVAL FEAST AND FAIRE THE BIG IDEA: College special event dinners to break the monotony of the school year...
Home Plate: From Hot Dogs to Haute Cuisine
Ballparks have come a long way, baby. Sure, it's still easy to get a hot dog and a pretzel at your local ballpark, but Home Plate: From Hot Dogs to Haute...
Healthwise: For Fresh Ideas: Ask the Producers
Creating innovative menus Providing healthful food options appealing to customers' appetites making a cafeteria or dining room an engaging place to eat....
Strategic Thinking: Foodservice Communities and the Social Web
Online communities are becoming an important component of professional networking. ...
Comparing the Numbers
VENUE STYLE ANNUAL SALES/REV. AVG. DAILY SALES AVG. DAILY TRANS. AVG. TRANS. COST West End Market A la Carte Marketplace $8.6M $34,793 5,800 $6.01 Owens...
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