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menu development

Operations

Junior high revamps menu, cafeteria

 Jul. 27, 2015

This fall, students at Perrysburg Junior High will have a new cafeteria that looks more like a buffet, complete with their choice of eight entrees.

Operations

Georgia school district previews school lunch

 Jul. 24, 2015

Bibbs County Schools nutrition program recently allowed district employees and special guests to try new recipes that will be served in the fall.

Operations

Liberty University expands dining options

Jul. 24, 2015

This fall, Sodexo will make upgrades to popular campus eateries and offer new cuisine options including Auntie Anne’s Pretzels and a Pizza Hut WingStreet.

Operations

School district’s culinary boot camp caters to fresh lunches

Jul. 24, 2015

Cafeteria workers at Dawkins Middle School are learning to make meals from scratch using fresh, locally grown ingredients.

Operations

Baltimore schools offer free lunch to all students

Jul. 23, 2015

To help students avoid embarrassment and remain well fed throughout the day, Baltimore City Public Schools will now offer free breakfast and lunch to all students, regardless of their families’ income.

Operations

USDA: Oklahoma summer-nutrition program not meeting students’ needs

Jul. 22, 2015

An USDA official says that although Oklahoma’s summer-nutrition program has grown, it still isn’t expansive enough to meet students’ needs.

Operations

Universities bring local food to campuses

Jul. 21, 2015

The University of Kansas has partnered with local farmers to bring fresh produce to campus, while Kansas State’s dining services purchases locally produced/processed meat, flour, fruits and vegetables.

Operations

Medical center offers locally grown food

Jul. 21, 2015

The produce Conway Regional Medical Center’s cafeteria offers to visitors and staff is identified by a label that says “Arkansas Grown,” and also states where the farm is located.

Design

CIA facility combines state-of-the-art student feeding, noncommercial training

By Peter Romeo on Jul. 20, 2015

There’s also the challenge of feeding several thousand of the most discerning customers on the planet.

Workforce

Going above and beyond

By Katie Fanuko on Jul. 20, 2015

Whatever residents want, senior-living executive chef Sam Austin tries to deliver. The trick is to truly listen.

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