University launches tablets in dining halls
College to open crepe cafe on campus
University meal plans could be affected by soda tax
Overtime pay regulations—what’s next?
Northwestern University cooks up a customer-focuesd program
Strategies for smacking down stress
Ensuring Food Safety
Food Pricing Database
A breakfast food truck
Recognize excellence outside your department
Tap business partners for events
Health & Wellness
Operators Share Their Best
Steal This Idea
Zero-waste soups and stews
Veggie burgers go from frozen to fresh
Savory yogurt is here to stay
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
Thomas Thaman: Creating a healthy oasis in a food desert
FSD of the Month
People on the Move
Going gluten free without the labor
Campus dining halls go gluten-free
Natural energy drinks on the rise
Feb. 16, 2016
Why you should house-roast sandwich meats
House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.
Jan. 4, 2016
How to make perfectly portioned meatloaf
St. Joseph Memorial Hospital only needs three or four servings of meatloaf, so instead of making a large loaf, they place the meatloaf mix into muffin tins.
Sept. 15, 2015
Reduce waste with fermented vegetables
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
Aug. 24, 2015
Going whole hog: DIY butchering
We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.
July 13, 2015
Reduce waste with salad-dressing shooters
During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].
April 13, 2015
Save the salads
On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.
Dec. 19, 2014
We have begun sending milk at breakfast only to those patients who ask for it, instead of including milk on every tray.
Dec. 2, 2014
Keeping it on campus
To encourage students to use Black Bear Bucks, the currency kept in their university account, we offer a discount on food purchases.
Nov. 21, 2014
Pretty and practical herb displays
We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.
Nov. 10, 2014
Better communication saves dollars
We have a conference services area where we do internal and external events. We provide foodservice and staffing for these events.
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Greatest hits of the season