Grants to expand alternative breakfast programs in Pa.
University revamps halal offerings amid student concerns
Ball State debuts mini food truck
How colleges are tackling allergies in 2018
Why sexual harassment is rampant in the foodservice industry
Make a clean kitchen sweep
Ensuring Food Safety
Food Pricing Database
FSO of the Month
Compass named a top company for innovation
Gaining steam: Supper at school
Look but don’t touch: Place gardens where they won’t be meddled with
Health & Wellness
Operators Share Their Best
Steal This Idea
Ways to educate diners where they eat
How consumers favor flavor
Contending with ‘clean’ eating
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
The Big Picture
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
Snag more workplace snackers with expanded grab-and-go options
How Little Caesars uses storage solutions to expand and remodel their stores
3 creative ways to sell more seafood
Filter Articles By
Industry News & Opinion
Managing Your Business
Ideas and Innovation
People in Foodservice
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.
Sept. 17, 2015
Chef Jose Andres to open veggie restaurant at UPenn
Beefsteak, a vegetable-focused concept, will open a second unit in 2016. The start-up fast-casual brand features four predesigned bowls. Guests can also customize their bowls.
Sept. 15, 2015
New Sodexo chef hopes to raise the culinary bar
The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.
Today's Top Story
FSO of the Month