Published in FSD Update
Southwestern College, a 1,300-student institution in Winfield, Kan., adopted a FresX “pay with your selfie” technology platform in late October.
08-28-2014 Ideas and Innovation
This month: gender pizza preferences, consumers ignore sodium intake and cereal price projections.
08-26-2014 Ideas and Innovation
Caesar was a focus of a recent event at the State University of New York (SUNY) at Buffalo—and we’re not talking about the salad. SUNY Buffalo students got to eat like Julius Caesar and more at the...
08-21-2014 Ideas and Innovation
Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa.
08-11-2014 Ideas and Innovation
Kathryn Massey, CDM, dietary manager at Floyd Valley Hospital, in Sioux City, Iowa, took over as chair of the Association of Nutrition and Foodservice Professionals (ANFP) during the recent National...
The recent ruling by the NCAA that student-athletes in Division I institutions will be allowed unlimited meals and snacks has been met with everything from consternation to puzzlement from...
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.
Health, wellness and global flavors were among some of the topics that filtered to the top of the latest trends report from Y-Pulse, a division of research and consulting firm Olson Communications...
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.
Against the backdrop of dissent and a politically charged debate over changing regulations, more than 6,500 child nutrition professionals met in Boston for the School Nutrition Association’s (SNA)...
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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