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FSD Update

Operations

College uses batch cooking to cut waste

 By FSD Staff on Dec. 12, 2016

Franklin College has seen a decrease in food waste during the past year.

Operations

Student-raised beef to be served at high school

 By FSD Staff on Dec. 12, 2016

Four steers were introduced as a part of the school’s farm-to-fork program.

Operations

University launches tablets in dining halls

By FSD Staff on Dec. 08, 2016

The tablets increase swipe-in speed to the cafeterias and make it easier to correctly identify entering students.

Operations

University meal plans could be affected by soda tax

By Benita Gingerella on Dec. 07, 2016

Temple University students may see plan costs go up at the start of the next school year.

Operations

College to open crepe cafe on campus

By FSD Staff on Dec. 07, 2016

The shop will offer sweet and savory crepes as well as paninis, beverages and gelato.

Operations

Politicians request letter grades for NYC school cafeterias

By FSD Staff on Dec. 07, 2016

The city’s 1,800 public school cafeterias received 8,114 health violations in the past year.

Operations

High school diversifies menu with rotisserie chicken

By FSD Staff on Dec. 02, 2016

The school sells an average of 110 meals featuring the rotisserie meat daily.

Operations

University takes multi-pronged approach to reduce food waste

By FSD Staff on Dec. 01, 2016

Trayless dining, composting and garnering student feedback are some of the ways the school is reducing what it throws away.

Operations

USDA launches digital applications for Child Nutrition Programs

By Alaina Lancaster on Nov. 30, 2016

The department says the web-based process will improve the programs’ integrity.

Workforce

Overtime pay regulations—what’s next?

By Peter Romeo on Nov. 28, 2016

A federal judge has temporarily suspended enactment of the new overtime rules. But where does that leave foodservice operations, in the short term and for the long haul?

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