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> More in Customer Satisfaction
More in Customer Satisfaction
Aug. 31, 2012
Middlebury student produces dining tray for those on crutches
After breaking his leg, Ed Fitzgibbons, a student at Middlebury College, created a dining hall tray that hung around his neck...
Jan. 23, 2012
U. of Richmond to Roll Out Cell Phone Feedback Service
Richmond University Dining Services is introducing a Text-n-Tell program to its Heilman Dining Center that will allow students to send feedback to the department from their cell...
Oct. 1, 2011
Onsite Operators Use Social Media Strategies to Reach Their Customers
Your customers are tapped into Facebook, Twitter, YouTube and other social media sites. Are you?...
Jul. 1, 2011
Orange County Schools Uses Social Media to Engage Young Customers
Social media site lets students comment on food offerings, participate in polls, post images and learn about menu changes....
Jun. 1, 2011
Redefining the Customer Experience at CU-Boulder
A program to manage the student dining experience helps CU-Boulder solve customer traffic and satisfaction problems....
Mar. 1, 2011
Loyalty May Not Be in the Cards Anymore
Those little punch cards that retailers have traditionally used to incent customers to come back are going the way of paper airline tickets, fold-up maps...
Mar. 1, 2011
What to Eat and Why
Terms like and free range are hot topic buzzwords in today's foodservice environment, especially in colleges. The challenge for operators is that these...
May 1, 2010
Editor's Page: The Secret to Customer Satisfaction
Service failures happen in every business....
Jul. 1, 2006
Your Most Important Business Relationship
I am not one who spends much time watching TV, but when I do I am always intrigued by the ads run by chain restaurants. Whether they are focused on the...
Jun. 1, 2006
Going for a High Five!
Achieving higher customer satisfaction scores is an imperative in virtually every foodservice operation, but nowhere more so than in healthcare. At the University Hospital, FSD Betty Perez is taking a proactive approach....
Apr. 1, 2005
Making the Invisible Visible
The book was recommended to me so long ago that I forget the operator who first suggested it. Now, after having read it, I really regret not having done...
Nov. 1, 2004
In Praise of Old Business
Editor's Note: The series of columns on the "P's of Marketing" for foodservice directors that has appeared in the last several issues will continue next...
Jun. 1, 2004
Every Café is a Stage
Of all the questions onsite operators ask, the one that seems most perennial is, Why are my customers so willing to pay more for a sandwich on the street...
Nov. 1, 2002
An Era of Informed Food Consumers
An Era of Informed Food Consumers An Era of Informed Food Consumers While it is easy to ridicule those who would hold sellers of hamburgers responsible...
May 1, 2001
The Essential Art of Client Retention
Whats the difference between a client and a customer? Thats a question I found myself asking repeatedly as I read a book Ive had on my shelf since last...
Oct. 15, 1999
What to Do When a Food Illness Complaint Is Lodged...
Onsite News Briefs
Aramark Celebrates Successful IPO
Sysco to Acquire US Foods
Student "Ambassadors" Promote Salad Bar to Peers at Elementary School
Bon Appetit Intros Dollar Menu Items at USF
Sodexo Positions Founder's Daughter to Succeed as Company Chair
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Tara's Food Notebook
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Feb 13 2014
2014 National Restaurant Association Hotel/Motel Show
May 20 2014
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