02-01-2016 | By FSD Staff
Although no further comment was given about the incident, Hayward High School officials say they allow no student to go hungry.
The University of California–Santa Barbara’s program will host weekly workshops teaching students how to cook, shop on a budget, manage debt and navigate the campus’ foodservice.
01-29-2016 | By Bianca N. Herron, Digital Editor
Nearly half of respondents believe students do not have enough time to eat.
01-29-2016 | By FSD Staff
Jeff Kurto’s plans include serving more personalized, health-oriented and flavorful items at Union College.
01-28-2016 | By FSD Staff
Testudo’s Kosher Korner caters to one of the largest Jewish student populations in the nation, officials say.
01-28-2016 | By Bianca N. Herron, Digital Editor
Mark Petrino will assume his new role in February.
Officials trying to bring the Games to Los Angeles are proposing the dining rooms and on-site restaurants feed the athletes.
01-27-2016 | By Alaina Lancaster
The money will be used to provide more summertime meals and fund automatic enrollment in the school lunch program.
01-27-2016 | By FSD Staff
Flint Community Schools has been giving its 10,000 students bottled water since September.
01-27-2016 | By Bianca N. Herron, Digital Editor
The program seeks to help students eat well and prepare healthy meals by educating them on nutrition, cuisine, farming and art.
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.
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The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.
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Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
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