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menu development

Operations

Taste-testing gives students say in new lunch menus

 By FSD Staff on Nov. 16, 2015

San Antonio Independent School District’s had its high school students sample possible food and drink options for next year’s menu.

Operations

How a Florida prep school addresses made-to-order demand

 By Bianca N. Herron on Nov. 13, 2015

Stanton College Preparatory School’s new “Create” station lets students customize nachos, baked potatoes and pasta bowls.

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Penn. districts participate in USDA’s Harvest Hub program

By FSD Staff on Nov. 13, 2015

The program not only ensures students are eating healthy, locally sourced foods, but allows them to harvest produce and learn about where it came from.

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University student group petitions for cage-free eggs

By FSD Staff on Nov. 13, 2015

Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.

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Neb. district brings local beef to schools

By FSD Staff on Nov. 12, 2015

Through a partnership with the Cheyenne County Farm Bureau, the Sidney Public School District is able to serve local beef to students.

Operations

District expands halal school lunches

By FSD Staff on Nov. 12, 2015

Halal lunches will now be served at five elementary schools in the San Diego Unified School District.

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4 restaurants students would like in schools

By FSD Staff on Nov. 10, 2015

A canvass of students at one school found preferences ranging from Subway to Golden Corral.

Menu

4 challenges to serving dinner at school

By Katie Fanuko on Nov. 10, 2015

K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.

Menu

3 restaurant trends FSDs could ride

By Patricia Cobe on Nov. 09, 2015

If “switchel” is Greek to you, here are some opportunities worth exploring.

Operations

Seattle hospital chef aims to serve gourmet food

By FSD Staff on Nov. 09, 2015

The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.

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