This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
Schools plan to cut sodium to make menus healthier.
Operators plan to add gluten-free options.
Is new study’s info really new?
Study shows students consume fewer calories at school than students in other states.
Report also finds apples to be the most commonly sourced local item.
Survey finds breakfast-in-the-classroom programs increase participation.
Nearly half that cater both on and off-premise now charge outside parties more.
Contractors See Little Growth in Revenue
Salaries have nearly doubled since 1991.
Twenty-two percent of foodservice revenue comes from grab-and-go items.
Hunger-Free Minnesota reports 33-million meal gap for breakfast.
Seventy percent of adults over 50 say they won't pay more for healthy options.
Millennials are dining out less.
Students rate taste and flavor of food lower at on-campus dining halls than QSRs.
Six operators share how they are seeing growth in their take-away business.
2010 Environmental Study
Chefs and operators are becoming more adventurous with their menus but there are still limits to what they can achieve.