In 1895, George Selden set in motion the means for all future traffic jams when he received the first U.S. patent for an automobile. In honor of this occurrence, offer discounts on grab-and-go items.
Today is Book Lovers Day. Hold a book sale in the cafeteria, by inviting customers to bring in their unwanted books and selling them for $1, with all proceeds donated to a charity of your choosing.
Today is National Nachos Day. Develop a menu around these tasty chips, give them away free with every purchase of $5 or more, or set your own special.
Sick Day Rewards
Salvatore Cantalupo Corporate Chef Corporate Image Dining Services Stamford, Conn.
We give each employee an incentive at the end of the year if they don’t use all their sick days. Those employees who don’t use any sick days get to choose a Friday to take off.
The adaptable, delicate flavor of veal benefits from light sauces, glazes and relishes. A quick relish of roasted red peppers and tomatoes imparts a smoky element to this simple dish.
When Tom Post, president of campus services for Sodexo, was helping his son move into his college dorm he was frustrated by the lack of services available on move-in day. He spoke to FSD about his decision to make sure students and parents at Sodexo universities didn’t have the same problem by creating Sodexo’s Fill My Fridge program.
Study: Healthy Food Choices Increase when Nutrition Labels Present
According to a new study by the Center for Weight and Health at the University of California at Berkley, customers will select healthy offerings when nutrition information is provided on menus. The study was conducted in five Kaiser Parmanente cafeterias between last August and November.
Profile in Sustainability: Chef Pierre St-Germain of RISD
Sustainability at the Rhode Island School of Design has a champion in Executive Chef and Associate Director of Dining and Catering Services, Pierre St-Germain. Fifteen years ago, at the beginning of his career, Pierre started purchasing through a local farming cooperative in his native Atlanta. It opened his eyes to local and sustainable purchasing and has become a passion throughout his culinary career.
Earlier this week I spent the better part of two days at one of our sales meetings, where I was invited to share with our sales force some of the trends, challenges and targets in non-commercial foodservice. As I pulled together the notes for my presentation, I realized that the time is already upon us to begin planning for 2011.