Readers' picks 2014

The year's top 10 stories from FoodSerivce Director.

top 10 2014

FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.

1. The healthy 15 

Unlike many fads in foodservice, wellness is here to stay. 

2. Hospital turns yard into organic farm

Pennsylvania hospital partners with Rodale Institute to cultivate five acres of hospital land. 

3. The impact of technology on foodservice

Operators say technology has made their work lives easier.

4. USDA releases proposed rule for professional standards for schools

Training and requirements for hiring are addressed in the latest part of the Healthy, Hunger-Free Kids act.

5. Steve Mangan: Sharpening the culinary focus

 Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.

6. Buyers Guide: In a new normal

This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come. 

7. The Chipotle-ization of school lunch

Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.

8. August 2014 Emerging Trends

This month: Pizza preferences by gender, consumers ignore sodium intake and cereal price projections.

9. “Servo” truck serves Gettysburg students 

Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go.

10. Smart snacks sorrows

For many operators, the first few months under the new regs have been anything but smart.

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Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

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Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

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The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

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The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

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FSD Resources