Oatmeal cups, donuts, even muffins: Snacks-on-the-go
- The Sweet Science of Specialty Dessert Merchandising. Buzalka, Mike // Food Management;Jul2002, Vol. 37 Issue 7, p66
Focuses on the specialty desserts offerings of bakeries and school cafeterias in the U.S. Challenges faced by dessert merchandiser in satisfying the demands of consumers; Concept of mini-dessert station at Credit Suisse First Boston in New York City; Strategic planning to attract more consumers...
- Boston College milks chocolate. // FoodService Director;3/15/2006, Vol. 19 Issue 3, p4
This article reports on the revenue generated by the Chocolate Bar small coffee and ice cream operation at Boston College as of March 2006. The college boosted the average check by more than 11%, to $3.49, since converting it this past fall. Customer counts are up by 5%. Offerings range from...
- FOR A QUICK, YET SENSIBLE PICK-ME-UP: GRAB-AND-GO DESSERTS. Fiss, Mary Lassen // FoodService Director;12/15/2003, Vol. 16 Issue 12, p44
Focuses on grab-and-go type desserts offered by school food service in the U.S. Background on efforts to develop healthier eating habits by students; Information on a popular item at the snack bar area at Llano Intermediate School District; Reasons for initiating a grab-and-go line at North...
- SC Dept. of Education debuts eat-right/be right. // FoodService Director;06/15/97, Vol. 10 Issue 6, p25
Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.
- MacDonald's take over high school cafeteria. // Curriculum Review;Apr92, Vol. 31 Issue 8, p21
States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.
- ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69
Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.
- Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20
Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.
- Cafeteria facelift rejuvenates sales at Cocoa Beach Jr./Sr. high school. // Food Management;Dec97, Vol. 32 Issue 12, p22
No abstract available.
- A veggie is a terrible thing to waste. // Food Management;Feb98, Vol. 33 Issue 2, p12
Presents a chart showing the percentage of food wasted in schools according to a report by the Government Accounting Office. Cooked vegetables as the item most often left uneaten; Milk served to students as the least wasted item in school foodservice.