Traffic on the rise at C&U operations
Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
What’s keeping C&U operators up at night?
How to come up with a workable pricing plan
Clean label takeaways
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Cut food waste by incorporating excess ingredients
Collaborate with peers to share ideas
Health & Wellness
Operators Share Their Best
Steal This Idea
How C&U menu and flavor trends are showing up at the College World Series
How FSDs can put health on the menu without a workout
6 takeaways from the CIA’s Menus of Change
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
Enhanced water bubbles up on menus
Get the biggest bang for your buck with versatile ingredients
How C&U operators are menuing whole grains
Filter Articles By
Industry News & Opinion
Managing Your Business
Ideas and Innovation
People in Foodservice
May 24, 2016
3 new concepts shaking up C&U
Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.
May 16, 2016
9 designs that shine
These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.
March 11, 2016
Diner-friendly design fix takes Steal This Idea prize
Damian Monticello took the prize in our MenuDirections contest with his team’s idea for helping disabled customers reach displayed products.
Dec. 15, 2015
How to ready facilities for a natural disaster
Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.
Dec. 15, 2015
3 lessons learned from renovations
A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.
Sept. 15, 2015
How to operate smoothly during renovations
Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.
June 30, 2015
Hospital foodservice moved to school during renovation
Jefferson Healthcare’s foodservice is preparing meals at Port Townsend School District’s kitchen facilities while the hospital undergoes the first phase of a $20 million renovation.
Feb. 16, 2015
Ohio school district earns funds for serving lines
Just before Christmas, Oak Hills School District in Cincinnati was awarded a federal grant to upgrade equipment at an elementary school.
Dec. 9, 2014
San Francisco schools roll out student-centered cafeterias
SFUSD’s Future Dining Experience will change that by transforming lunchrooms into social, functional spaces and, in turn, increasing school meal participation.
Dec. 3, 2014
Subway, Einstein Bros. Bagels open shop in $18M community college building
The Subway and Einstein Bros. Bagels chains have opened restaurants in the new food court. Pizza Hut and a Michigan-based company serving healthy fare will soon follow. Finishing touches are being...
Today's Top Story
How LTOs create a marketing boon