University launches tablets in dining halls
College to open crepe cafe on campus
University meal plans could be affected by soda tax
Overtime pay regulations—what’s next?
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3 qualities to look for when vendor shopping
Ensuring Food Safety
Food Pricing Database
A breakfast food truck
Recognize excellence outside your department
Tap business partners for events
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Operators Share Their Best
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Washington University explores American Indian cuisine
Zero-waste soups and stews
Veggie burgers go from frozen to fresh
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
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Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
Thomas Thaman: Creating a healthy oasis in a food desert
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Going gluten free without the labor
Campus dining halls go gluten-free
Natural energy drinks on the rise
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Nov. 17, 2015
Creating vegetarian options with mass appeal
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
Nov. 16, 2015
Can chefs boost school-meal participation?
Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.
Nov. 16, 2015
Smoking is heating up in 2016
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
Nov. 16, 2015
How to cross-utilize utensils
An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.
Nov. 9, 2015
Seattle hospital chef aims to serve gourmet food
The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.
Nov. 5, 2015
10 surprising trends for noncommercial from the NRA’s 2016 What’s Hot list
There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends...
Nov. 4, 2015
SHFM recognizes standout executives in B&I foodservice
Rick Postiglione, COO of the Compass Group USA, took home the Lifetime Achievement Award.
Oct. 28, 2015
Top chefs lobby Congress to freeze Child Nutrition Act rules
The group asked lawmakers to keep certain provisions that K-12 foodservice directors would like to change.
Oct. 23, 2015
College slates weekly dining session with its own celebrity chef
Students can sample specialties and chat with Jamie Kennedy.
Oct. 22, 2015
Technomic's Top 10 menu trends of 2016
With 2015 coming to a close, Technomic has identified the 10 trends likely to shape menus next year. Here is what the Chicago researcher has identified.
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Greatest hits of the season