The Year Ahead
- FSD Goes To…Washington, D.C. Ramsey, Lindsey // FoodService Director;3/15/2008, Vol. 21 Issue 3, p30
In this article, the author chronicles the experience of the staff of the journal "Food Service Director" in exploring innovations in the food service industry in the Washington, D.C. area. The author begins with the food service provided to the House of Representative. She describes the menus...
- LINES BLURRING: WHAT'S IN A MARKET? Pond, James // FoodService Director;4/15/2004, Vol. 17 Issue 4, p24
Comments on "Foodservice Director" magazine's Business-Builder Study on Take-out in Non-Commercial Foodservice. Unique characteristics of the various non-commercial market segments; Observation on today's version of the cafeteria.
- Your Time Has Come. Pond, James // FoodService Director;9/15/2006, Vol. 19 Issue 9, p18
This article reflects on a misperception regarding food service in hospitals. It gets a bit tiresome to see this market covered in the consumer and business press as one constantly lacking in innovation and instead always in need of overdue surgery or a major overhaul of some sort. The term...
- There's Something Fishy Going on Here. // Food Management;Jan2001, Vol. 36 Issue 1, p18
Reports the transformation of Jenks Junior High School's ordinary-looking cafeteria into an underwater paradise in Rhode Island. Inclusion of equipments and furniture; Concept of the transformation; Contributions of the foodservice provider.
- Say so long to the traditional cafeteria setup. King, Paul // Nation's Restaurant News;09/29/97, Vol. 31 Issue 39, p49
Comments on the demise of the traditional cafeteria setup in schools, hospitals and military bases in the United States. Use of brands to boost revenue in foodservice; Decline in the use of board plans; Change in basic format of service delivery.
- TO OFFSET CUSTOMER TRAFFIC: Stony Brook mulls kiosks. // FoodService Director;2/15/2003, Vol. 16 Issue 2, p8
Looks at the condition of the food service sector at Stony Brook University Hospital in New York as of February 15, 2003. Plans of foodservice officials for the hospital's food servicing unit; Consideration for the use of kiosks as an alternative to cafeteria.
- A `STOP' FOR SRS: California hospital is open to the public. // FoodService Director;06/15/99, Vol. 12 Issue 6, p8
Features the Le Cafe hospital cafeteria of Simi Valley Hospital in California. Quality of food and description of the atmosphere; Category of the menu; Remarks from patients.
- ON-SITE FUTURE POWER PLAYERS . // Nation's Restaurant News;6/16/2003, Vol. 37 Issue 24, p39
Introduces articles in the June 16, 2003 issue of the 'Nation's Restaurant News.' Change in the perception of cafeteria workers.
- 20%-30% GAINS EXPECTED: Maryland hospital opens new Chick-fil-A. // FoodService Director;03/15/99, Vol. 12 Issue 3, p5
Focuses on Chick-fil-A, a second nationally branded restaurant concept introduced by the Mary Washington Hospital in its cafeterias in Fredericksburg, Maryland. Gains anticipated by Scott Goldman, a retail manager; Why the hospital prefer national brands over contractor brands.