new concepts

oversized portions
What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more. ...
Frose
Two kinds of burgers and up cycling make the list! Frose, sushi burgers and single-item restaurants are hot topics as of late. Here’s what’s trending now.
chefs
Shaler Area School District started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, the students have been looking...
tapas
Vanderbilt created a high school “focus group” to see what future college students will want in terms of foodservice. They called up two now-seniors from the last group to get 10 of their friends...
making meals
This summer, Fairfax teamed up with a church to deliver meals to three housing projects. They brought the meals to the church, and then the church recruited volunteers to deliver the meals to the...
sharing love
FSD's Managing Editor discusses the latest issue of Foodservice Director, operators who are innovating in an immediate crisis and all the workers who are highly motivated to get it right. ...
farm produce
The processing is after-hours, so it works well with the students’ schedules. The students have their ServSafe certification and are skilled with working with all the equipment, so it’s a win-win.
School operations are tackling industry trends while employing a variety of means to address changing rules for school meals, according to a recent survey by the SNA.
retro diner
Child Nutrition was able to purchase a separate facility for summer feeding, so I decided to come up with some way to feed kiddos and keep them cool while doing so.
library books
Our summer feeding bus also has a librarian on board, and she’s able to check out books to the kids so they can build relationships with staff all throughout the summer.

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