Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
An employee onboarding cheat sheet
Is it ever OK to serve expired food?
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Cut food waste by incorporating excess ingredients
Collaborate with peers to share ideas
Health & Wellness
Operators Share Their Best
Steal This Idea
How FSDs can put health on the menu without a workout
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
Michael West: Saying 'yes' is the key to success
FSD of the Month
People on the Move
Get the biggest bang for your buck with versatile ingredients
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Feb. 16, 2016
Shadow workers to understand their roles
Because Pueblo City Schools' director of nutrition services started midyear, she took the opportunity to put on a uniform and work one day with each cook...
Dec. 15, 2015
Plastic is fantastic for prepping ginger
Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.
Nov. 30, 2015
Use technology for quick training
We do a “Tip of the Day” email for our managers at 7 a.m. Typically, it is job related, or it can be fun. It's a reminder for a given topic or process...
March 13, 2015
Partner with other departments
We developed a partnership with our district’s staff-development department to establish an annual training schedule.
Feb. 16, 2015
Employees as teachers
The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.
Dec. 22, 2014
Teach cooking skills
Chef Henry Godfrey at Silver Hill Hospital in New Canaan, Conn., created a cooking group to support some of the hospital’s psychiatric patients.
Dec. 15, 2014
Online staff training
We have gone to electronic inservice training, because it was hard to get everyone to attend training in person.
Dec. 1, 2014
Use competitors’ programs
To update our recipe database and bring consistency to all 23 of our ACTS communities, we purchased a menu program from Morrison called Webtrition.
Oct. 14, 2014
Kids' culinary camp
Every summer we do a culinary camp for kids. They get to wear the chef’s coat and everything. We focus on a different culture every day, so they get to do Spanish or African, etc.
June 9, 2014
In order to better incorporate HACCP, the department has a schedule of each standard operating procedure that needs to be addressed, which are then discussed in a team huddle at each café site.
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How LTOs create a marketing boon