A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.
05-13-2014 Ideas and Innovation
When the Base Realignment and Closure Commission (BRCC) released its recommendations in 2005, military bases weren’t the only facilities on the list.
05-10-2014 Ideas and Innovation
When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.
This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world...
In partnership with various campus departments, the dining services team at Bucknell University, in Lewisburg, Pa., recently facilitated an event on campus named Empty Bowls 2014: A focus on...
Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association...
05-05-2014 Ideas and Innovation
Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the...
04-30-2014 Ideas and Innovation
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
04-16-2014 Ideas and Innovation
Administrators at Niagara Falls Memorial Medical Center have turned to an old partner to give them a new perspective on the hospital’s foodservice program.
04-15-2014 Ideas and Innovation
Culture change to a person-centered care model is the hottest concept in LTC & senior living.
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All