01-14-2016 | By FSD Staff
The Harmony station at Loyola Marymount University will rotate menu items weekly.
Kim Minestra, director of nutrition services at Evanston Township High School, will serve as president.
Changes include reducing the amount of pasta served, rotating menus more often and featuring those menus on a mobile application.
01-13-2016 | By Peter Romeo, Director of Digital Content
A survey finds a belief the industry could be lax.
01-13-2016 | By FSD Staff
The cuts will not impact foodservice as much as feared, the state’s department of education says.
The Fight for Just Food cites the vendor’s contracts with U.S. prisons as the reason why the University of Chicago should sever ties and self-operate instead.
In an attempt to rid garbage bins of Styrofoam trays, students at Heritage Elementary found a natural alternative.
Palomar Health received a certificate of recognition for its nutrition education efforts, including its Meatless Monday program, which teaches patients how to make better dietary choices.
Earlier this week, Foodservice Director ran a story highlighting one Indiana district’s use of so-called “sandwiches of shame” as a tactic to reduce debt.
01-12-2016 | By FSD Staff
The association is seeking reimbursement for the more than $1 billion in loans and interest owed by school districts.
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Here are one FSD’s tips for adding a bit of change to spice things up.
Industry News & OpinionView All
Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
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