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management

Foodservice Operation of the Month

Planting the seeds for health: How a hospital's rooftop garden aims to engage

 By Julianne Pepitone on Apr. 06, 2018

Here's how one FSO is growing both community engagement and 5,300 pounds of produce with its new rooftop farm.

Workforce

5 types of employees and how to handle them

 By Gwen Purdom on Mar. 30, 2018

Here's how one contract dining operator deals with the most common employee issues.

Operations

5 ways K-12 operators feed kids in need over spring break

By Abbey Lewis on Mar. 22, 2018

Here's how FSDs are dealing with food insecurity while school's out.

Operations

The making of a dining program mascot

By FSD Staff on Mar. 20, 2018

The newest member of Los Angeles Unified School District’s dining team doesn’t look like anyone else on staff. 

Operations

How to work with boutique suppliers

By Lynn Freehill-Maye on Mar. 19, 2018

It’s not just about local—finding small producers with a good story is key.

Menu

Ways to educate diners where they eat

By Patricia Cobe on Mar. 15, 2018

Dietitians are making a healthy impact on the culinary side.

Operations

Sodexo appoints new CEO of schools and universities segments

By FSD Staff on Mar. 09, 2018

Satya Menard has been with the company for 20 years.

Foodservice Operation of the Month

A menu not fit for the masses

By Julianne Pepitone on Mar. 08, 2018

Los Angeles Unified School District works to personalize meals for the individual in a sea of more than 700,000 students.

Operations

Sodexo study links gender-balanced management to better performance

By FSD Staff on Mar. 07, 2018

Teams managed by 40% to 60% women had higher employee and client retention, employee engagement and more.

Operations

Agents of change

By Bill Anderson on Feb. 13, 2018

FSD's publisher discusses changes in the industry and within the magazine.

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