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The latest foodservice management practices, food-safety news and more.
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How K-12 operators are making universal free lunch work

 By Lynn Freehill-Maye on Jul. 05, 2018

Some school districts are expanding the Community Eligibility Provision, while others are scaling back.

Operations

University adds microgreen cabinet

By FSD Staff on Jul. 02, 2018

The dining team at Marshall University partnered with the school’s Office of Sustainability to purchase a cabinet from which it can source fresh herbs and microgreens.

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NYC public schools to begin offering kosher and halal meals

By FSD Staff on Jul. 02, 2018

The city will spend $1 million on a pilot program offering the meals.

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How to boost foodservice success with big data

By Heather Nelson on Jun. 27, 2018

Here are some ways that noncommercial operators can take a cue from restaurants by incorporating consumer insights to benefit their business.

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10 states finding success with summer meal participation

By Benita Gingerella on Jun. 26, 2018

See which states serve the highest ratio of students compared to those participating in free and reduced-price meal programs throughout the year. 

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Why Bon Appetit is scrapping straws

By Benita Gingerella on Jun. 26, 2018

The foodservice management company shares why it chose to get rid of plastic straws and how it’s handled related challenges.

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USDA awards Wyo. farm-to-school grant

By FSD Staff on Jun. 26, 2018

The $95,607 grant will help the state implement training around school gardens and the culinary arts.

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Eurest CEO wins Glassdoor Employees’ Choice Award

By Benita Gingerella on Jun. 25, 2018

Tony McDonald has been at the helm of the dining services company since 2015.

Operations

Foodservice phrase to know: Gleaning

By Benita Gingerella on Jun. 25, 2018

A word dating back to biblical times, gleaning refers to the collection of excess produce from farms that is then donated to those in need.

Operations

How a restaurant cross-utilizes lettuce

By Benita Gingerella on Jun. 25, 2018

See how a Chicago operation cuts costs and waste with multiple applications for grilled romaine.

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