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K-12 Schools

Operations

How to keep multiple dining venues up to date

 By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 18, 2014

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

Operations

Cafeteria workers join demonstration demanding higher wages

 Nov. 18, 2014

Foodservice workers belonging to the Service Employers Union International protested their current financial arrangements with the school district of Newark, N.J.

Operations

N.Y. district finds unpaid lunch bills extraordinarily high this year

Nov. 18, 2014

The Potsdam Central school district is trying to determine how it can collect $5,000 from parents who ignore the charges rung up by their children.

Operations

Florida introduces students to veggies at produce show

Nov. 17, 2014

The state Department of Agriculture used the same sort of trade-show format that suppliers might use to interest foodservice operators in a product.

Menu

Cheesecake: A blank canvas

By Marygrace Taylor on Nov. 17, 2014

Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.

Operations

Research confirms gap between taking, eating healthy school fare

Nov. 17, 2014

The study found that lean meats or fruits on the lunch tray don’t always end up in the taker’s mouth.

Operations

How to reach Muslim and Hindu customers

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 17, 2014

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

Operations

School tries Happy Meal-type prize to promote healthy eating

Nov. 17, 2014

At a Cincinnati elementary school, children who order and eat a better-for-you “power plate” are rewarded with a small prize like the one they might get in a McDonald’s meal.

Operations

California orders schools to spend more on lunch

Nov. 14, 2014

The state Department of Education has directed 68 schools to spend all of the funds that have been provided by the state and federal agencies.

Operations

How to create an event around a single, locally sourced food

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 13, 2014

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

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