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06-23-2015 Ideas and Innovation
Kathy King offers insight on how to tailor sourcing initiatives to a senior living facility.
06-23-2015 Managing Your Business
An FSD hired a registered dietician to make sure her frontline staff knew enough about what they were serving to answer customers’ questions with confidence.
04-13-2015 Managing Your Business
Here are five cutting-edge features of Mission Bay Hospital’s high-tech meal order system.
06-09-2014 Ideas and Innovation
Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...
05-10-2014 Menu Development
Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on...
Amid a state crisis, California’s operators find that minor kitchen changes can lead to significant savings.
Industry News & OpinionView All
Parents are using social media to blast Athens Area School District’s new policy of refusing to serve lunch to middle and high school students with no money in hand or in their accounts.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All