Continue to Site >>>

menu development

Operations

Chicago student boycotters asked to evaluate lunches

 By FSD Staff on Dec. 10, 2015

District officials have asked for the feedback, but the students say they’ll boycott again if issues aren’t addressed.

Operations

Stanford shifts to 100% antibiotic-free and halal chicken

 By Bianca N. Herron on Dec. 09, 2015

The university estimates it will buy 180,000 pounds per year.

Operations

Aramark launches an interactive concept for sports venues

By Bianca N. Herron on Dec. 09, 2015

Launch Test Kitchen has a dynamic menu that’s determined by customer feedback.

Operations

Unidine debuts nutrition program for dementia

By Bianca N. Herron on Dec. 08, 2015

Fresh Bites offers bite-sized meals that can be eaten without utensils.

Operations

Pa. district rolls out plans to boost breakfast participation

By FSD Staff on Dec. 08, 2015

The strategy includes adjusting schedules.

Operations

Boston high school creates entrees through test-kitchen model

By FSD Staff on Dec. 08, 2015

The goal is not only to introduce students to healthy foods but also to save money, officials say.

Operations

Vegan foods available on 63% more colleges, PETA affiliate finds

By Bianca N. Herron on Dec. 07, 2015

There has also been an increase in vegan desserts.

Operations

High school students help in hunt for healthful drinks

By FSD Staff on Dec. 07, 2015

A taste test raises the possibility of drinks they might otherwise find at a Starbucks.

Operations

Okla. district sells chicken and waffles via food truck

By FSD Staff on Dec. 07, 2015

The Curbside Café also serves breakfast.

Operations

3 restaurant trends worth watching

By Patricia Cobe on Dec. 01, 2015

Here are three currents that could splash into college foodservice and other noncommercial sectors.

  • Page 134