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Waking up breakfast sales

 By Patricia Cobe on Jun. 09, 2014

The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are building a better breakfast business.

Operations

District's summer program to provide 4.5-million free meals to L.A. students

 Jun. 09, 2014

Los Angeles Unified announced plans Thursday to provide roughly 4.5-million lunches over the summer break to more than 520,000 students who typically qualify for free or reduced-price meals.

Operations

2014 Silver Plate: Mark LoParco

By Megan Warmouth on Jun. 09, 2014

Raised in upstate New York, Mark LoParco’s interest in sustainable food systems began early in life.

Steal This Idea

Full-meal cookies

Jun. 09, 2014

Our nutritionist Tanya Williams created the Bison Mealz! Cookie to offer the nutritional benefits of a full meal when eaten with milk or a milk replacement and a serving of fruit.

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Growers' Insights: What’s in a name?

By Michele Deppe on Jun. 09, 2014

Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.

Operations

AOL founder invests $30M in school food company

Jun. 09, 2014

AOL Co-Founder Steve Case, via his investment fund Revolution Growth, has now made a second deal to fund a company focused on healthy eating.

Operations

School aims to be entirely plant-based

Jun. 09, 2014

As The Salt's been reporting, the quest to get more fruits, vegetables and whole grains into public schools has once again gotten political.

Steal This Idea

Creatively use leftovers

Jun. 09, 2014

We have created a new appetizer for the dining room by using leftover mashed potatoes. We mix the potatoes with green onion, bacon bits and cheddar cheese. We wrap the mixture in spring roll paper, then deep-fry and serve them with different dipping sauces.

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MyPlate meal option

Jun. 09, 2014

Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.

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Make a tomato upgrade

By Lindsey Ramsey on Jun. 09, 2014

With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.

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