02-08-2016 | By FSD Staff
The price tag of a meal plan at one university has increased more than 60 percent in the last decade.
The program is designed to improve students’ dining experience at Troy University.
The 10-acre garden at Homestead Hospital features organic and locally grown herbs, flowers, fruits and vegetables.
02-05-2016 | By Bianca N. Herron, Digital Editor
Unite Here is citing high housing costs and the pay of executives as proof that it needs to represent the employees of Intel’s Guckenheimer-managed foodservice.
02-05-2016 | By FSD Staff
Matthew Gabbert is captain of West High School’s cheerleading team and says all team members wear bows.
02-04-2016 | By Bianca N. Herron, Digital Editor
The airline has also teamed up with a celebrity chef and mixologist.
02-04-2016 | By FSD Staff
Isao Yamada will teach more than 20 chefs how to prepare a nutritious style of Ichiji Sansai, a Japanese dish.
02-03-2016 | By Bianca N. Herron, Digital Editor
The hourly wage will rise to $11, affecting more than 1,000 employees.
02-03-2016 | By FSD Staff
Hoover City Schools plans to add some spice to its lunch menu after participating in a demonstration led by Chef Garrett Berdan.
02-02-2016 | By FSD Staff
Students can order food from three campus-dining locations.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All