04-04-2016 | By FSD Staff
Students can pay for food in The Nest using their meal swipes.
04-01-2016 | By Bianca N. Herron, Digital Editor
The increase will phase in starting Jan. 1.
04-01-2016 | By FSD Staff
Clarkson University students are protesting what they deem poor food quality and high prices.
Michigan State University is beefing up chef training with an 18-month program.
04-01-2016 | By Peter Romeo, Director of Digital Content
The measure will create varying rates increasing by different amounts in different areas.
03-31-2016 | By FSD Staff
The goal is to shift away from meat-centric menus, officials say.
The kitchens save nearly $230,000 per participating school, officials say.
03-30-2016 | By Bianca N. Herron, Digital Editor
The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.
The fines—which could equal up to 10 percent of the total amount schools are reimbursed for lunches—are intended to improve the integrity of the program, officials say.
03-29-2016 | By FSD Staff
A nonprofit contracted to feed the elderly spent more than $3.5 million earmarked for senior meals on other things.
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