RA aims to keep f/s captivating
- A Day In the Life. // Nation's Restaurant News;7/18/2005, Vol. 39 Issue 29, p24
Shares the views of Managed Services Division of Restaurant Associates (RA) president Dick Cattani on the operations of RA and innovation in the foodservice industry in the U.S. Recognition of RA as a leader in foodservice for many of the top-on-site facilities in the country; Diversity of the...
- 2008 BEST CONCEPTS AWARD WINNERS. // Food Management;Aug2008, Vol. 43 Issue 8, p41
The article announces awards given to food service institutions in the U.S. including the Best New Facility to Becton, Dickinson & Co., Best Customer Service Initiative to Horizon House CCRC and the Best Menu to Restaurant Associates at Harvard Medical School.
- ONCE UPON A TABLE. // National Provisioner;Oct2007 Supplement, Vol. 221, p4
The article offers information on the best method to create innovative party trays business in the U.S. It discusses the advantages of a pre-made tray and other tray options using freshly prepared food. It relates that these options facilitate in reducing labor costs, assurance of availability...
- TIPS FROM A VETERAN OPERATOR: Managing foodservice in a slowing economy. // FoodService Director;03/15/2001, Vol. 14 Issue 3, p124
Suggests productive and counter-productive ways to streamline a food service operation and adopt to changed, less favorable circumstances as the economy slows. Effect of revenues on the entire cost structure; Quality of the services offered; Examination of food costs; How to control labor and...
- CATERED AFFAIRS to remember. Fiss, Mary Lassen // Food Management;Aug2004, Vol. 39 Issue 9, p0
Focuses on onsite catering management in the U.S. Challenges in onsite catering; Management of labor costs; Strategies adopted by food service operators to economically cater to events of different sizes; Publicity and goodwill generated by catering events.
- Parkhurst's cuisine strives to feed the 'Whole Body'. King, Paul // Nation's Restaurant News;3/18/2002, Vol. 36 Issue 11, p18
Presents the response of Parkhurst Dining Services, a foodservice contractor on the customers' increasing interest of healthful eating habits in the U.S. Benefits of the program on families; Creation of a menu program 'Whole Body Cuisine,' Contrast between Whole Body and with other diet...
- How to use customer education as a marketing tool. Schechter, Mitchell // Food Management;Jul97, Vol. 32 Issue 7, p54
Examines how foodservice operators can use customer education as a marketing tool. Aramark's Merck & Co.'s focus of its customer education efforts on communicating nutrition information on every menu item and maintaining customer awareness of program initiatives; Services offered by Franklin...
- OUTPUT DECLINES, LABOR COST RISES. // Industrial Management;Mar75, Vol. 17 Issue 3, p15
Predicts the output of goods and services and labor costs in the U.S. Average hour of work; Increase in the labor cost of output; Details on the growth rate of the economy.
- INDUSTRY VOICES. // Chef Magazine;Aug2009, Vol. 53 Issue 8, p6
The article analyzes the contributions of chefs to the success of the foodservice industry in the U.S. According to the author, chefs have contributed to the success of the industry by helping save food and labor cost through ensuring the efficiency of work management. It states that chefs and...