Life as a millennial employee
Michigan Dining goes hyperlocal with student-grown produce
By student demand, district ups vegetarian, global options
Spic and span—on a schedule
When catering goes wrong
Keep schedules running smoothly during summer
Ensuring Food Safety
Food Pricing Database
FSO of the Month
Make water work: Pair aquaponics produce with education
Remote control rooftop systems save money, cut noise
Spin your way to stylish plating
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
Mediterranean diet programs making waves in healthcare settings
5 stealable ideas from the ballpark
Introducing the Blended Burger Project™ Campus Edition
Revenue & Promotions
Dec. 15, 2015
Turning trays increases visual appeal
We were seeing problems with food in our bakery case being wasted, so we decided to display the trays vertically instead of horizontally.
Dec. 15, 2015
Place food kiosks with convenience in mind
Whitefish School District decided to target students at its high school’s exits and set up a concessions kiosk that is also used during basketball games.
Oct. 19, 2015
Share revenue across stores
We partnered with the director of volunteers in our hospital gift shop and opened a gift-shop espresso bar. We provide one barista to make coffee drinks.
Sept. 1, 2015
Showcasing local chefs
Through Microsoft's Local Chef Series, Dining at Microsoft partners with local restaurant chefs and owners to bring culinary talent to the campus...
June 4, 2015
We took a station that was being used at lunch and dinner as a pasta bar or action station and repurposed it as a made-to-order omelet station during the morning.
May 11, 2015
Reduced carbs, reduced price
To accommodate our customers who are on a low-carb diet, we now offer sandwiches and burgers without the bun or bread at a reduced price.
Dec. 3, 2014
Talk about food
We just launched a Café Series, which is a demo and discussion forum about culinary topics.
Nov. 25, 2014
Summer culinary camp
Twenty children between the ages of 10 and 18 received two days of instruction and hands-on experience in the kitchen, then put their knowledge to the test cooking for family and friends.
Nov. 10, 2014
We held a blind, March Madness-style event dubbed Serial Cereal Series to figure out if we were serving the right cereals.
Nov. 7, 2014
We hired interns to support the promotion of meal plans and dining services throughout the year.
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FSO of the Month