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FSD Update

Operations

The keys to a successful purchasing collective

 By Dana Moran on Jun. 06, 2016

About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice Handbook. And they’re eager to share their strategies for helping others do the same.

Operations

Students blast C&U lapses on public gripes page

 By FSD Staff on Jun. 06, 2016

A Facebook page is serving as a forum for Duke students to voice complaints about how food options are being labeled.

Menu

4 out-of-the-box menu items inspired by the state fair

By Kelsey Squire on Jun. 06, 2016

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.

Operations

DC noncom FSDs face possible $15 wage

By Peter Romeo on Jun. 06, 2016

A vote could come as soon as today.

Operations

How to get the community involved in contract shopping

By Alaina Lancaster on Jun. 03, 2016

The director of DC Public Schools shares his tips for a meal program by the people, for the people.

Operations

5 ways to think like a restaurateur

By Kelly Killian on Jun. 02, 2016

FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial.

Menu

What's 'health' worth to customers?

By Sara Rush Wirth on Jun. 01, 2016

Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.

Operations

Get more sustainability for your budget dollar

By Dana Moran on Jun. 01, 2016

Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.

Operations

FDA sets voluntary targets for reducing sodium

By Peter Romeo on Jun. 01, 2016

In two steps, the agency hopes to reduce the content in food sold to consumers by roughly a third.

Operations

The menu and beyond: Hot NRA Show sustainability tips

By Dana Moran on May 26, 2016

All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility extend beyond the menu to all areas of an operation.

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