Sodexo dips its toes into new campus services
District uses ‘Taste it Tuesdays’ to get menu feedback
NYC schools debut 100% local burger
Making veggie pasta
Turning contractor selection into a public process
Find success in clarified menus
Ensuring Food Safety
Food Pricing Database
3 sizzling how-tos from the SHFM conference
Tap into diners’ talents for dining room decor
The value of social media videos
Health & Wellness
Operators Share Their Best
Steal This Idea
5 big regional menuing differences
Reinvention of mac and cheese
Quick-pickling tricks for in-season produce
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
Thomas Thaman: Creating a healthy oasis in a food desert
The new SNA president sounds off on what's getting in the way of nutrition
Dave Ondria: A leader who's true to his roots
FSD of the Month
People on the Move
Beans for breakfast? Yes!
C&U crowd craves food with a kick
Boneless wings take flight
Health & Wellness
April 3, 2015
Make healthy eating a show
We educated students, parents and staff about local products and healthy eating. Vendors donated prizes to give to kids who filled out surveys for feedback on their products.
Feb. 24, 2015
Information cue cards
We put all the information they need to know—temperature times, code blue, etc.—on a cue card in their badge holders, so they always have it with them.
Dec. 10, 2014
Ask the dietitian
We use technology to give students a chance to connect directly with me in our “Ask the Dietitian” series.
Oct. 23, 2014
We just got a grant that will be for 1- to 5-year-olds so that we can work with the county health department to do some outreach at area supermarkets to help them market their healthier items.
Oct. 10, 2014
Put it in writing
I wrote a manual to spell out how we should be purchasing food to help us improve the health of our patients and employees.
Oct. 3, 2014
Smart snacks list
We created an approved foods tool, so parents and teachers know what food items meet the Smart Snacks regs.
Sept. 9, 2014
The "Wildcat" healthy plate
We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.
Sept. 3, 2014
We have a kiosk stand with iPads that the students, faculty and staff can use to look up nutritionals, allergens, etc., on every product we make, as well as the nutritionals at our franchises.
July 14, 2014
In order to encourage customers to eat more healthfully, we reduced the price of our salad bar to $4.99 per pound, from $6.99. At the same time, we increased the price of sodas.
June 9, 2014
We created a way to help employees remember CCPs (critical control points). The CCPs are typed onto a self-adhesive label, which employees stick to the underside of their name badge.
Today's Top Story
50 greatest menu hits