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?
Northwestern University cooks up a customer-focuesd program
Strategies for smacking down stress
Ensuring Food Safety
Food Pricing Database
The payoffs of menu simplification
How operators grow staff-run gardens
A breakfast food truck
Health & Wellness
Operators Share Their Best
Steal This Idea
Washington University explores American Indian cuisine
Zero-waste soups and stews
Savory yogurt is here to stay
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
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
Thomas Thaman: Creating a healthy oasis in a food desert
FSD of the Month
People on the Move
Going gluten free without the labor
Campus dining halls go gluten-free
Natural energy drinks on the rise
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July 22, 2016
USDA announces final rules for school snacks and Community Eligibility Provision
After considering public feedback, only slight changes have been made to the rules.
July 19, 2016
Farm-to-table and beyond
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
July 15, 2016
2016 C&U Census: What's trending on campus
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
June 15, 2016
Reduce waste with proper ordering, storage
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.
June 15, 2016
How foodservice operators are keeping up with the demand for transparency
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.
June 13, 2016
Easier local sourcing could be on docket for NY schools
Per a new law, the state's school districts will be able to work more directly with farmers when purchasing locally grown items...
June 6, 2016
The keys to a successful purchasing collective
About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice...
May 17, 2016
NM hospital plans to add locally sourced produce, meat to menu
One of the reasons behind the push is to keep more purchasing dollars in the state.
May 16, 2016
Boost nutrition by prolonging fresh produce availability
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
May 16, 2016
Sourcing produce by season
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
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Greatest hits of the season