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The latest foodservice management practices, food-safety news and more.
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Making dining magic at St. Bonaventure’s Harry Potter fest

 By Dana Moran on Jul. 26, 2016

Steaming cauldrons will meet school food Aug. 5-7 as St. Bonaventure University hosts its first Harry Potter-theme Spellbound Festival.

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Sodexo commits to cage-free eggs

By Simedar Jackson on Jul. 25, 2016

The foodservice provider pledged to go fully cage-free by 2025.

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USDA announces final rules for school snacks and Community Eligibility Provision

By Alaina Lancaster on Jul. 22, 2016

After considering public feedback, only slight changes have been made to the rules.

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Hospital’s CEO eats its food for a week, mandates menu changes

By Simedar Jackson on Jul. 20, 2016

Higher-ups addressed longtime food complaints after taste-testing the menu themselves.

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Some NYC venues now required to recycle food waste

By Simedar Jackson on Jul. 20, 2016

The new rules apply to hotel restaurants, arenas and stadiums.

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Operators rethink at-home work with new pay rules looming

By Peter Romeo on Jul. 20, 2016

A survey of executives reveal that the tradition of letting managers handle some administrative tasks at home may be about to end.

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FSD.com gets a makeover

By Kelly Killian on Jul. 19, 2016

The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

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Where have all the diners gone?

By Bianca N. Herron on Jul. 19, 2016

The high quality of food served on the UMass campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

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UC Berkeley cafe gets a revamp from Charles Phan

By Lisa Arnett on Jul. 19, 2016

UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award.

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3 flavor trends that go beyond the NRA Show

By Patricia Cobe on Jul. 19, 2016

As menu planning accelerates into the second half of 2016, it’s a good time to look ahead at cuisines and ingredients coming down the pike, including these trends.

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