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K-12 Schools

Operations

Equipment purchases

 Dec. 10, 2013

Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.

Operations

Lunch dominant daypart, but slipping in schools

Dec. 10, 2013

Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.

Operations

New Hampshire school district fights for free milk

Dec. 09, 2013

District's superintendent wants to offer student who qualify for free or reduced-priced meals free milk even if they don't want the full meal.

Operations

New Hampshire schools see increase in number of free, reduced-price meals

Dec. 09, 2013

The percentage of overall eligible students in Grades 1 through 12 rose 45% in the past decade.

Operations

Oakland High School students struggle with short lunch hours

Dec. 05, 2013

With long lines and a closed campus policy, Oakland students state that they only really get about 10 to 15 minutes to eat.

Operations

Miami schools pilot disposable sugar cane lunch tray

Dec. 05, 2013

The program is part of the Urban School Food Alliance, which includes five other large districts.

Operations

Dinner a popular, complex meal

Dec. 04, 2013

Six out of 10 operators who serve dinner report that their dinner daypart has remained static in the past two years. Sixty-four percent of operators expect their dinner daypart to remain the same in the next two years.

Operations

Dessert snapshot

Dec. 04, 2013

Fruit, by far, is the dessert category that operators expect to grow the most in the next two years (42%).

Menu

Beef’s leaner side

By Marygrace Taylor on Dec. 03, 2013

It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat; specifically, the saturated kind that’s thought to raise cholesterol lev

Operations

L.A. Unified School District adds new local food items to menu

Dec. 02, 2013

The Los Angeles Unified School District uses 50% of its food budget on local food.

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