FSD Update is a three times-weekly eNewsletter offering original content including ideas, training tools and other actionable information from FoodServiceDirector.com’s most recent posting and from around the web.

FSD Update Latest Articles
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the...
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.