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News
March 6th, 2015

News

Current and breaking news about the foodservice industry
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8 restaurant trends every operator should know

03-02-2015 | Source: Pat Cobe

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.

Poggas named FoodService Director’s FSD of the Year

03-02-2015 | Source: Paul King

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

College uses “food detective” to identify the source of its food

03-02-2015 | Source: The Orion

Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.

School cafeterias open, even if the schools don’t

03-02-2015 | Source: WCYB

Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.

College hopes to get gas from food waste

03-02-2015 | Source: The Post

Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.

MenuDirections opens with a look at menu planners as service proponents

03-01-2015 | Source: Pat Cobe

Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.

USDA releases new professional standards for school foodservice

02-27-2015 | Source: FSD Staff

The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.

University study finds most and least addictive foods

02-27-2015 | Source: ZME Science

Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.

Michelle Obama “thrilled” about Let’s Move! salad bar milestone

02-27-2015 | Source: The Produce News

Let’s Move Salad Bars to Schools, a sub-initiative of the first lady’s Let’s Move program, announced its 4,000th salad bar has been donated to schools.

Student: Sodexo employees don’t always comply with gluten-free guidelines

02-27-2015 | Source: Doaneline

A student at Doane College says though Sodexo has gluten-free training and processes, not all employees adhere to them, making her food unsafe.

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8 restaurant trends every operator should know
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