menu development

Operations

University of Utah to serve ‘real food’

Utah has pledged to serve fresh, local food to anyone eating on campus, not just athletes, by 2020.

Operations

9 glimpses into the future of C&U foodservice

UMass’ annual conference explored how preferences are changing in the sector.

We are designing and branding our own pushcart version of a food truck.

Recently, more than 100 healthcare representatives gathered for a forum in Madison to discuss improving nutrition in their cafeterias.

Sen. Kirsten Gillibrand (D-N.Y.) is calling on Congress to uphold child nutrition standards set forth in the Healthy, Hunger-Free Kids Act of 2010.

A school district in Florida has stepped up its summer foodservice program by adding more site locations, a second mobile feeding bus and delivery to apartment complexes, local churches, YMCAs and Boys & Girls Clubs.

Here are three ways operators can create fruit salads that keep customers coming back.

While school is out, families of Pelican School students will take turns tending the garden, so students can enjoy the fruits of their spring planting in the fall.

School Nutrition Association president Julia Bauscher shares how she launched an initiative in her district near Louisville, Ky.

The USDA and Florida Department of Agriculture are endorsing a 2-1-1 helpline, which will help families find schools offering free summer meals to children.

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