Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
How LTOs create a marketing boon
3 ways to win over human resources
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Collaborate with peers to share ideas
Customize healthy eating with salad shakers
Health & Wellness
Operators Share Their Best
Steal This Idea
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
All-day breakfast: Redefining the daypart
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
Michael West: Saying 'yes' is the key to success
FSD of the Month
People on the Move
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Menu transparency still driving college menus
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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. 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.
Oct. 8, 2015
Chartwells names Texas chef Culinary Leader of the Year
Mario Perez, chef at Comal Independent School District, will be honored at the foodservice vendor’s annual Compass Night of the Stars event Oct. 22.
Oct. 6, 2015
New chef strives for student approval
The New School’s new executive chef has introduced such items as a Korean vegan burger with pickled cabbage, a Yucateco Whitefish taco and a create-your-own ramen bowl.
Oct. 6, 2015
Creating menus with international appeal
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
Today's Top Story
What is 'clean' eating, anyway?