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05-10-2014 Ideas and Innovation
In partnership with various campus departments, the dining services team at Bucknell University, in Lewisburg, Pa., recently facilitated an event on campus named Empty Bowls 2014: A focus on...
05-10-2014 Menu Development
There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.
Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
05-09-2014 Menu Development
Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing...
05-05-2014 Ideas and Innovation
Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the...
Every year, some institution finds itself in hot water over a Black History Month culinary event.
Industry News & OpinionView All
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All