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?
3 qualities to look for when vendor shopping
How seasoned FSDs avoid taking the job home
Ensuring Food Safety
Food Pricing Database
Getting instant customer feedback
The payoffs of menu simplification
How operators grow staff-run gardens
Health & Wellness
Operators Share Their Best
Steal This Idea
Washington University explores American Indian cuisine
Zero-waste soups and stews
Veggie burgers go from frozen to fresh
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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Oct. 11, 2016
University study aims to get K-12 students to eat their veggies
Researches are trying various seasonings to keep kids from throwing produce in the trash.
Sept. 22, 2016
5 big regional menuing differences
We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.
Sept. 16, 2016
Cafeteria changes and classroom education a promising combo for healthy eating: Study
Yet those changes don’t need to cost a fortune, says a leader of the study.
Aug. 22, 2016
What college students want to eat
A review of what students typically order online shows the old favorites still holding strong.
Aug. 3, 2016
USDA school kitchen grants ease service, ingredient woes: Study
Recent research indicates that the equipment grants have helped schools overcome challenges with meeting NSLP requirements.
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 1, 2016
What's 'health' worth to customers?
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...
April 15, 2016
A snacking snapshot
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
March 9, 2016
Students who skip lunch lack essential nutrients: Study
Seven to 20 percent of students miss lunch once a week, according to a report in the Journal of the Academy of Nutrition and Dietetics.
Feb. 29, 2016
Sampling surveys gauge student satisfaction
The Alamance-Burlington School System sets up a tasting table during the students' lunch so they can sample and evaluate potential new products...
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Greatest hits of the season