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Fundraising events can bring out the best in your department and
help to spread goodwill and cheer. This article offers several onsite
case studies of successful events, menus used and summaries of key
catering trends. Many recipes are also included.
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How to Tap Your Inner Hardhat
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The foodservice director's role in managing construction projects
can vary dramatically. It's in an FSD's best interest to get involved
and stay involved right from the start. A leading consultant offers some
advice on how to improve your ability to influence project management
teams.
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Teaming Up for Transition
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Continuing change is a given in healthcare foodservice. At Emory
Hospitals in Atlanta, that's meant managing a foodservice department in
a constant state of transition.We look at Emory's new state of the art
retail cafe, explore how central production has improved operational
efficiency and learn more about how Emory plans to move to a restaurant
style menu as a transitional step to introducing room service.
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The Refectory, Duke's divinity school cafe, gives students hearty
and healthy breakfast and lunch options. See how the divinity school
could not keep this cafe a secret once word got out about the wide
breakfast variety, portion-controlled Student Specials, and vegetarian
and vegan choices.
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Serve Starbucks® coffee in your operation today. Click
here.
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John M. Cabot: 1947 - 2008
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John Cabot was a passionate customer advocate and brilliant
marketer. His influence on healthcare foodservice was ground-breaking.
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A company-wide green initiative prompted the corporation's dining
department to evaluate its practices and come up with some practical
solutions while keeping cost and customer satisfaction in mind.
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Find Fruit-Filled Menu Solutions on the DOLE® Culinary
Collection CD
Just as you equate the DOLE brand with quality fruit products, you'll
recognize the value of this winning recipe collection featuring DOLE
Packaged and Fresh Frozen Fruits. Our CD is packed with appealing
recipes that capitalize on fruit popularity and profitability. Click Here to order the New Dole Culinary Collection
CD.
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Taking School Lunch Concerns to
Congress
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SNA's Legislative Action Conference stormed Capitol Hill recently.
Here's an up-close and personal look at what the FSDs-turned-lobbyists
did while in Washington D.C. Find out what they asked their congressmen,
their concerns for the future of the school lunch program, and the tough
questions they had for the USDA in the wake of the beef recall that
shook the industry.
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Basics & Beyond: South of the Border
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Mexican food spices up the menu with the flavors of cilantro, lime,
chiles and cheese. Here is how four onsite operators have adapted
Mexican flavors and traditions to their menus.
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Well Equipped: Green Friendly Equipment
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Improvements to 'energy hogs' in the kitchen mean saved energy and
money. Here, equipment expert Dan Bendall gives you the run down on the
new energy efficient fryers, refrigerators, ice machines and more to
help your operation be green and save some green.
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Mornings get a shot in the arm at St. Vincent Infirmary in Little
Rock, AR. Hospital food is anything but dull with a new pilot program
that treats hospital patients to made-to-order breakfasts paired with
fast, gracious service. We show you how it can be done.
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Learn strategies and tactics you can use to build profits,
participation and customer satisfaction. Register for this exclusive
event now, for our lowest rate. Click on www.fmideas.com or call
our toll-free customer service line:
800-736-8660.
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