Tag Archives: Foodservice Systems

To the Point | Better Breaks with Mobile Ordering

Long lunch lines giving your staff the blues? Jeremy gives the scoop on how to deliver better breaks with mobile ordering.

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To the Point | NetNutrition

Students, and their parents, can filter dining options for food allergens— keeping your campus safe. NetNutrition® uses the menu data you already maintain to conveniently offer students with the information they need to make healthy dining decisions.

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To the Point | Menu Display Interface

CBORD's Menu Display Interface allows you to connect your back-of-house menus to your front-of-house displays, giving you the ability to create dynamic visuals on all of your digital menus.

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CBORD in the News: Colorado State University Improves Food Management

In a recent article1 in The Rocky Mountain Collegian, CSU Director of Residential Dining Services Liz Poore explains how CBORD Foodservice systems are helping the university manage their food production and save money. “This new menu management system (CBORD) does everything,” she said. “You can put in all the ingredients for all of your recipes

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CBORD Explains: Why You Should Monitor Data Service

The CBORD Data Service is a component within the application architecture situated above the database and below the presentation layer (as in the web server). It is present in CBORD's web-based food systems, e.g., NetMenu®, Room Service Choice®, Room Service Concero®, CBORD C-StoreTM, and NetHIMSTM. The data service pulls from the database, manipulates data, and

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From Truck to Fork: Taking Advantage of Enterprise Functionality

The evolution of healthcare dining has been influenced heavily by the hospitality industry—most recently with the shift from traditional tray line service to room service. In addition to the growing prevalence of patient room service, there is an increase in retail locations and dining concepts to accommodate patient's guests and hospital employees. It is exciting

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Changing Dining to Foster an Engaged Campus Community

There is a revolution underway in college and university dining fueled by a strong focus on "Community." Hear first-hand about dining trends from the operations and design perspective by industry expert Joie Schoonover, Principal, Management Consulting, Rippe Associates, along with Kate Hill, CBORD Director Product Management. Join Joie and Kate for a lively discussion on

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Healthy Eating Initiatives for Employees: A Conversation with Connie Snider

In February of 2015, Norman Regional Hospital launched the Heart of a Sooner program—a healthy eating initiative aimed at encouraging hospital employees to make smarter meal choices when dining on campus. The program is part of a wider health initiative piloted by a wellness committee comprised of representatives from all hospital departments. Connie Snider, Dietetic

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On-time Tray Delivery Hits 95% in Peoria

At OSF Saint Francis Medical Center, staff have taken on responsibility for meeting their tray deliver-time goal. Said Greg Wolf, Food Production Manager, "Just by posting the average delivery time every day, our staff has improved the process and moved from 88 percent on-time tray delivery to 95 percent." Tray Monitor® is displayed on a

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