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Current and breaking news about the foodservice industry
From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.
The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.
It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared...
Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.
Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.
Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.
Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.
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.
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.

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