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New technology company puts spin on fresh food vending

 Aug. 07, 2014

Pantry machines help non-commercial operators offer more than the traditional chips and soda.

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SF schools cook up new approach for cafeteria experience

Jul. 11, 2014

A recipe for a whole new cafeteria experience is being served up in San Francisco public schools, consisting of a pinch of progress, a dash of technology and a sprinkle of student input.

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"The illusion of cooking"

By Paul King on Jun. 26, 2014

Food journalist Michael Pollan spoke of this, and more, at this month’s culinary conference at the University of Massachusetts.

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Wired for health

By Paul King on Jun. 12, 2014

One of the sessions I attended at last month’s Association for Healthcare Foodservice (AHF) conference was on the use of nutrition apps in foodservice.

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University of Rhode Island creates new mobile app

Jun. 10, 2014

The University of Rhode Island Dining Services launched its first mobile application to assist in student time management and convenience on the go.

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Ban the scan? Biometrics come under fire

By Paul King on Jun. 05, 2014

Some school districts think biometrics are a key to faster lunch service. But not everyone believes the technology is worth the risks.

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Non-commercial foodservice operators win big at restaurant show

May 19, 2014

Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago.

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Technology versus privacy

By Paul King on Mar. 20, 2014

I was reading an article the other day about a bill currently making its way through the Florida legislature that would ban the use of biometrics in school cafeterias in the interest of protecting children’s privacy.

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App provides school with additional service point

Mar. 04, 2014

Students at Millburn High School, in Millburn, N.J., are now able to avoid lunch lines and save time during lunch with a new student-produced app.

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The impact of technology on foodservice

Feb. 28, 2014

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

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