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K-12 Schools

Operations

Free meals drives participation at Salamanca School District

 Oct. 10, 2014

Guidelines instituted by the federal government have impacted what students at Salamanca and elsewhere can and can’t bring into the lunchroom.

Menu

Bowling Green opens dedicated vegan concept

 Oct. 10, 2014

Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.

Menu

Three Takes On: Burgers

Oct. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Burgers.

Operations

In defense of millennials

By Becky Schilling on Oct. 10, 2014

For this month’s cover story we talked with operators to find out how they are meeting the customer service demands of each of the five generations served by the non-commercial industry (Gen Z, millennials, Gen X, baby boomers and the Silent Generation).

Operations

Illinois State axes cash

Oct. 10, 2014

Several dining venues on the campus of Illinois State University, in Normal, are no longer accepting cash.

Steal This Idea

Put it in writing

Oct. 10, 2014

I wrote a manual to spell out how we should be purchasing food to help us improve the health of our patients and employees.

People

Confessions of Vinnie Livoti

Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

Menu

The great GMO debate

By Paul King on Oct. 10, 2014

Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.

Menu

On the Eastern front

By Marygrace Taylor on Oct. 10, 2014

Most of the ingredients in Eastern European dishes are simple and feel familiar to customers. But if a recipe calls for something that simply won’t play well, most operators have no problem tweaking a recipe.

Operations

Budget woes challenge Buffalo area school foodservice

Oct. 09, 2014

Cafeteria workers at Frontier Central schools are concerned that their jobs may be affected when the district tries to plug a predicted $290,000 deficit in the food service budget this year.

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