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Drink to health at creative juice concepts

 By Patricia Cobe on Mar. 15, 2016

According to a recent report from market researcher Technomic, sales of vegetable and fruit juices are expected to increase in frequency through 2016.

Operations

The Besties

 By Dana Moran on Mar. 15, 2016

These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.

Operations

3 newly discovered ideas to swipe

By Patricia Cobe on Mar. 14, 2016

Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.

Operations

20 colleges with the best food

By FSD Staff on Mar. 11, 2016

Bowdoin College in Maine and the University of Massachusetts-Amherst top The Princeton Review’s 2016 list of best colleges for food quality.

FSD Culinary Council

6 Secrets from FSD’s Chefs’ Council

By Patricia Cobe on Mar. 09, 2016

FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.

Operations

13 tips we won’t forget from MenuDirections 2016

By FSD Staff on Mar. 07, 2016

From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference.

Operations

U.S. Army aims to improve, standardize menus for children

By FSD Staff on Mar. 07, 2016

Through a partnership with Kansas State University, officials plan to implement consistent menus at child development centers army-wide.

Workforce

How Mary Davis is helping schools meet nutrition standards

By FSD Magazine on Mar. 07, 2016

FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.

Menu

Recipes to celebrate St. Patrick’s Day

By Patricia Cobe on Mar. 07, 2016

Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-shaped pancakes, pub-style lamb stew and green oats with ham.

Operations

NYC elementary school switches to plant-based menu

By FSD Staff on Mar. 04, 2016

P.S. 244 Elementary officials say it’s the first public school in the country to serve only vegetarian lunches.

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