Which Really Means Survivability: Facility redesign yields profitability
- Contract corner. Dee, John // Nation's Restaurant News;4/1/96, Vol. 30 Issue 13, p23
Comments on the trend in food service on the increased emphasis on controlling costs. Necessity for contractors of taking a profit-and-loss mentality.
- The heat is on. Saccomano, Ann // Traffic World;07/13/98, Vol. 255 Issue 2, p48
Focuses on the challenges faced by the food service industry in the United States. Percentage margins of cost pressure in the food business; Changes in the supply-chain management in the food industry.
- NEW LOOK, KEENER FOCUS. Anderson, William D. // FoodService Director;6/15/2015, Vol. 28 Issue 6, p06
An introduction is presented in which the author discusses various reports within the issue on topics including food service management, the cost cutting strategies that can be implemented by the food service industry and the industry contributions of food service directors.
- The $ & ... of foodcourts. // FoodService Director;09/15/98, Vol. 11 Issue 9, p164
Reports on the emergence of the multi-brand foodcourt across a wide band of food service markets to control costs and utilize labor. Factors that favor a consolidated foodcourt; Location issues; Cost of development; Space equation; System developed at consolidated foodcourts; Management of...
- How prison operators are cutting costs. // FoodService Director;10/15/97, Vol. 10 Issue 10, p82
Looks at the cost control measure introduced on food service providers for the prison system in the United States. Reference to the role of the American Correctional F/S Association; Impact of shipping costs on overall service costs.
- Fast Food. // Dollars & Sense;Mar/Apr99, Issue 222, p4
Reports that a small but growing trend in the restaurant industry in Japan has timecard-punching diners paying by the minute for buffet meals, drinks and desserts. Efforts of many restaurants in Japan to stay in business; Amount paid by people at posh restaurants like the Daiichi Hotel Tokyo...
- OPERATIONS: Cost reduction, wider variety drive decisions. // FoodService Director;01/15/2001, Vol. 14 Issue 1, p52
Focuses on the efforts of hospital food service administrators to reduce the cost of operations. Selections of menu for patients; Popularity of pre-selected meals among patients; Food offerings of hospitals.
- Achieving a balance between `must-have' and `nice-to-have' in design and equipment specs. Frable Jr. // Nation's Restaurant News;11/15/99, Vol. 33 Issue 46, p24
Focuses on value engineering or cost-reduction exercises for restaurateurs concerned with project expense escalation when renovating foodservice facilities. Tendency to play safe and anticipate every contingency and option when selecting equipment, finishes or establishing program requirements;...
- Branding time in the galley. Henderson, Danna K. // Air Transport World;Apr94, Vol. 31 Issue 4, p67
Reports on the United States airlines' efforts to reduce food service costs. Impact of branding practice on airlines' food service cost-cutting programs; Brand names found aboard the airlines.