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Arizona plans broadest Smart Snacks fundraiser exemption policy

 Feb. 16, 2015

Federal Smart Snacks requirements will be under review by a committee set up to look at education regulations deemed overreaching or unnecessary.

Operations

Chartwells opens a ‘POD’ at Worcester State

 Feb. 16, 2015

Chartwells, Worcester’s foodservice provider, recently opened Pulse On Dining in the new Sheehan Hall dormitory.

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Stanford to teach students to cook healthy meals

Feb. 16, 2015

Last month, students at Stanford University learned how to make mushroom risotto courtesy of celebrity chef and food activist Jamie Oliver.

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Three Takes On: Grilled cheese

Feb. 16, 2015

Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.

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Soft and flavorful cheeses

Feb. 16, 2015

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

People

Robert Floccari: Turning the page

Feb. 16, 2015

Robert Floccari has enhanced the foodservice offerings at York College of Pennsylvania by swapping out frozen and premade products.

Operations

New Jersey requires parent notification on unpaid meal charges

Feb. 16, 2015

A new law prohibits New Jersey schools from not serving meals to students who have delinquent payment accounts without notifying parents first.

Operations

Gluten-free products surging

Feb. 16, 2015

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Operations

Fast casual concept signs with contractors

Feb. 16, 2015

Tossed has entered into agreements with the nation’s two largest food management companies to install the concept in contract accounts.

Menu

DIY grilled cheese

Feb. 16, 2015

Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.

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