NYC schools debut 100% local burger
University debuts customizable vegan menu
District launches grab-and-go smoothies
Making veggie pasta
The ins and outs of forming a purchasing collective
Turning contractor selection into a public process
Ensuring Food Safety
Food Pricing Database
3 sizzling how-tos from the SHFM conference
Partner with outside districts for grants
Concepting by numbers
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
C&U crowd craves food with a kick
Boneless wings take flight
C&U operators leverage pizza toppings, novel and familiar
Revenue & Promotions
Dec. 3, 2013
Grow your own
Last spring we planted a small garden with tomatoes, squash, green and red peppers and herbs. As the vegetables were harvested, we placed them on the menu, like “Kirkwood-grown Squash...
Oct. 28, 2013
When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we&rsquo...
Sept. 25, 2013
We created a Sustainable Products Project blog utilizing Blogger, Google Maps and Google Earth. Once we identify local food items that we use, we import where they are from into the blog. We also...
Sept. 6, 2013
We do pop-up restaurants once a month for the 400 residents of our community. We close off one section of our formal dining room for the event.
Sept. 3, 2013
Selling the Bacon
We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes.
Aug. 28, 2013
Team Nutrition Campaign
We started a marketing campaign called Team Nutrition. We wanted to increase our participation but, more important, to reduce the amount of healthy items that kids were throwing away.
Aug. 15, 2013
Breakfast to Go
We added prepackaged hot breakfast sandwiches. This added 150 more transactions per day in our retail outlets.
July 25, 2013
Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls.
June 2, 2013
We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would...
April 15, 2013
We created a coupon book for all of the departments of our campus enterprises division, which features coupons for targeted campus dining locations, bookstores, golf courses, etc. The goal is to...
Today's Top Story
50 greatest menu hits