University introduces dining hall deal for commuters
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District expands spring break meal service
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Out of time on overtime
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Grab-and-go options boost snacks participation
Roll out cooking initiatives by location
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50 Greatest Menu Hits
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Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
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New chicken options take flight
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Feb. 8, 2016
Best training methods for quality customer service
Face-to-face interactions mean customer service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.
Feb. 3, 2016
District foodservice workers take tips from professional chef
Hoover City Schools plans to add some spice to its lunch menu after participating in a demonstration led by Chef Garrett Berdan.
Jan. 25, 2016
Conn. school’s culinary class gives students hands-on experience
Students prepare the school’s lunches as part of their education.
Jan. 15, 2016
Slicing cherry tomato prep time
Nick Mercogliano turns plastic lids from takeout containers inside-out, places cherry tomatoes in between two lids, then draws a knife across the rows.
Dec. 15, 2015
Plastic is fantastic for prepping ginger
Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.
Dec. 15, 2015
MenuDirections 2016: Open to change
If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
Dec. 15, 2015
4 business books that boost leadership
Mentors, TED Talks and books help shape management styles. Here are several operators picks on training literature that changed the way they do business.
Dec. 8, 2015
Boston high school creates entrees through test-kitchen model
The goal is not only to introduce students to healthy foods but also to save money, officials say.
Nov. 9, 2015
University restaurant teaches students business sense
NIU’s student-run restaurant Ellington’s features seasonal and locally sourced food not just because it’s trendy, but also because it makes good business sense.
Nov. 4, 2015
College’s wood-fired oven fuels student careers
Kennebec Valley College’s new wood-fired oven allows students to cook with the trendy, new device and develop skill sets valuable to foodservice work.
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Top 100 noncommercial operators