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menu development

Operations

Ga. district revamps lunch menus using student feedback

 By FSD Staff on Jan. 14, 2016

Changes include reducing the amount of pasta served, rotating menus more often and featuring those menus on a mobile application.

Operations

FSDs react to ‘sandwiches of shame’

 By FSD Staff on Jan. 13, 2016

Earlier this week, Foodservice Director ran a story highlighting one Indiana district’s use of so-called “sandwiches of shame” as a tactic to reduce debt.

Operations

Calif. hospital recognized for healthy-eating campaign

By FSD Staff on Jan. 13, 2016

Palomar Health received a certificate of recognition for its nutrition education efforts, including its Meatless Monday program, which teaches patients how to make better dietary choices.

Operations

‘Sandwiches of shame’ prove successful, school says

By FSD Staff on Jan. 12, 2016

Since enforcing its controversial new policy, Kokomo High School has reduced its accrued lunch debt by $20,000.

Operations

Pa. university announces new contract with Parkhurst Dining

By Bianca N. Herron on Jan. 11, 2016

The vendor will bring more “progressive” menu options to the campus.

Operations

Indiana University opens new library eatery

By FSD Staff on Jan. 11, 2016

The Bookmark[et] Eatery features five restaurants that emphasize local and international food as well as dairy-free and vegan options.

Operations

Calif. district receives USDA grant to implement farm-to-school program

By FSD Staff on Jan. 08, 2016

Officials at Plumas Unified School District say the $45,000 grant will impact more than 2,000 students.

Operations

Mass. district’s peanut ban could hurt foodservice sales

By FSD Staff on Jan. 06, 2016

Despite the ban’s good intentions to protect students with peanut allergies, it may have a negative financial impact, officials say.

Operations

Millennial-friendly dining program rolls out to 1,400 corporate cafes

By Bianca N. Herron on Jan. 06, 2016

The format, launched by dining company Eurest, offers small-portion options as well as fresh produce for at-home meal preparation.

Steal This Idea

How to make perfectly portioned meatloaf

Jan. 04, 2016

St. Joseph Memorial Hospital only needs three or four servings of meatloaf, so instead of making a large loaf, they place the meatloaf mix into muffin tins.

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