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October 2014: Beverages - Hot Chocolate

 Oct. 20, 2014

Click through snapshots of all the recipes from the October 2014 issue featuring hot chocolate.

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Maryland district bans certain chemicals in foods

 Oct. 20, 2014

Montgomery County students will be seeing fewer dyes, artificial sweeteners and other chemical additives in their food after a recent decision by school officials to add to a list of banned ingredients.

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U of Chicago dining halls receive gluten-free certification

Oct. 20, 2014

After a months-long process of improving options for students who cannot eat gluten, campus dining halls have received gluten-free certification.

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Meet your future customer: Generation Alpha

By Becky Schilling on Oct. 20, 2014

You may have mastered millennials and possibly even Gen Z, but if you want to really ensure your business success, start hanging out in preschools.

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Thanks to Michelle Obama, healthy school lunch startups get a boost

Oct. 20, 2014

It’s been nearly four years since First Lady Michelle Obama sent shockwaves through the education world with the announcement of new school lunch regulations.

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San Diego State dining services gets an upgrade

Oct. 17, 2014

San Diego State Dining Services Director Paul Melchior said the only thing that exists from the old building are steel beams that sit as a base for the building.

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October 2014: Menu Strategies - Eastern European

Oct. 17, 2014

Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.

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College adds ice cream truck to fleet

Oct. 17, 2014

Starting this fall, UCR is rolling out the Moo Moo Udderly Twisted truck, which will feature ice cream and other dessert options.

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California district serves up farm-fresh food

Oct. 17, 2014

The Turlock Unified School District has been a leader in ditching bad cafeteria fare in favor of items with less fat and salt and more vitamins and fiber.

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Which flavor is your customer?

By FSD Staff on Oct. 17, 2014

From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-commercial operators are finding ways to meet those customer service demands across all ages.

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