Innovation isn’t just about what’s cooking behind the counter. These technologies are driving concessions at parks and stadiums to the next level.
03-10-2014 Ideas and Innovation
One of the “proudest and saddest” foodservice-related programs at Hennepin County Medical Center, in Minneapolis, according to Food and Nutrition Services Director Bill Marks, is the monthly Food...
Nemours Alfred I. DuPont Hospital for Children has become one of the first hospitals in the nation to include nutrition information on its pediatric patient menu.
03-04-2014 Ideas and Innovation
Students at Millburn High School, in Millburn, N.J., are now able to avoid lunch lines and save time during lunch with a new student-produced app.
02-05-2014 Ideas and Innovation
Foodservice operators in LTC facilities are anticipating a shift in resident care from a medical model to a "neighborhood" model...
01-13-2014 Ideas and Innovation
This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.
12-16-2013 Ideas and Innovation
Foodservice operations in hospitals are always looking for ways to increase patient satisfaction. One Miami hospital is taking a creative approach by tweaking its menu—by adding sound.&...
10-25-2013 Ideas and Innovation
This month: 524 schools that have dropped out of the National School Lunch Program, opportunist eaters, the cost of children's food allergies in the United States and more.
10-04-2013 Ideas and Innovation
This month, schools improve nutritional policies, tracking food poisoning through Twitter, cheese pizza most popular for college students and more.
AVI Foodsystems and Bob Evans have teamed up to create Bob Evans Express, a concept designed for non-commercial locations.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All