District eliminates chocolate milk from cafeterias
Ohio University’s Rich Neumann takes home Minah Award
District ends ‘meatless Mondays’ due to lack of participation
When catering goes wrong
Keep schedules running smoothly during summer
Does AI have a place in foodservice HR?
Ensuring Food Safety
Food Pricing Database
FSO of the Month
How to help international diners navigate new menus
Visual cues: Show, don’t tell, with diagrams
Using food to forge a connection
Health & Wellness
Operators Share Their Best
Steal This Idea
On-trend meat blends
Eureka! Searching for an aha moment
Seafood challenges to tackle this spring
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
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
5 ways to increase student satisfaction
Perk up beverage sales with iced coffee
Introducing the Blended Burger Project™ Campus Edition
Health & Wellness
Oct. 17, 2012
Between December and March I work with our wellness coordinator to offer wellness cooking demos for staff, visitors and patrons of the system. We focus on healthy cooking methods, like grilling and...
Oct. 17, 2012
Since attending MenuDirections I’ve incorporated more of the 10 power foods that we learned about from Dr. James Painter. I denote each super food with a small heart for a healthy choice. I...
Sept. 21, 2012
During final exams we post information on the menu identifier cards that highlight super foods, foods that promote the immune system and foods that are calming, etc. This gives the students a guide...
Sept. 18, 2012
Go For Greens
We celebrate the Go for the Greens national nutrition initiative every March. In one school where we have the USDA’s Fresh Fruit and Vegetable Program we developed a special menu to serve...
Aug. 21, 2012
Junk Food Test
We do a rat experiment in one of our middle school health classes. One rat is fed a diet of junk food, and another is fed school lunch. The kids measure the rats’ growth and watch their...
Aug. 20, 2012
Trend O’ Ramen
In one of our late-night eateries, one that is known typically for its fried fare, the retail culinary team has worked to lift the menu to one that is comforting, yet different. They’ve...
Aug. 17, 2012
Show the Fat
To increase awareness around healthy choices we place demo plates at the entrance of the dining hall that have scoops of Crisco on them to show how much fat there is in each item. The plates show how...
Aug. 16, 2012
We’re starting a Wellness Wednesday in our elementary schools where we will feature Chef Basil, a child chef we developed to get students to try new foods like a sweet potato casserole. If...
Aug. 2, 2012
We started the Summit Fit Club, which is designed to reward customers for making healthier food choices in our cafeteria. Customers receive points for buying better-for-you items. For example, a...
July 3, 2012
We hosted a Farm to Table Dinner featuring food prepared with locally sourced, seasonal produce. Our menu reflected the colors and tastes of spring and provided 100% of the participant’s...
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