10-05-2015 | By Bianca N. Herron, Digital Editor
The minimum wage for 3,200 workers in the UC system rose to $13 an hour and will increase an additional dollar to $14 in 2016 and to $15 in 2017.
10-05-2015 | By FSD Staff
The foodservice contractor is reinstating Drake University’s Dining Student Board of Directors after a three-year hiatus, allowing students to collaborate with foodservice officials.
10-02-2015 | By FSD Staff
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.
Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.
10-02-2015 | By Bianca N. Herron, Digital Editor
The measure aims to improve access to the National School Lunch and Breakfast Programs, starting Jan. 1.
Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.
10-02-2015 | By Peter Romeo, Director of Digital ContentDana Moran, Deputy Editor
Reauthorization of the program, with or without adjustments in the requirements, could take months.
10-01-2015 | By Peter Romeo, Director of Digital Content
Decisions on the changes sought by school FSDs remain in limbo.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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