| Source: Crain Communications, Inc.
At first glance, Gourmet Gorilla's industrial kitchen in River North looks like any other, with oversized pots and pans, a whirl of aproned workers and rubber-matted floors...
| Source: CBS
The news story provoked national outrage as school children in Utah had their lunches tossed in the garbage because they didn’t have enough money to pay for them. But it turns out something similar...
| Source: Technique
The dull, off-white plates, bent silverware, slick floors and sticky tables are characteristic of Tech’s Dining Services.
| Source: The Doings Hinsdale
The Hinsdale High School District 86 Board will consider participating in the National School Lunch Program to get reimbursed for the free lunches the district provides some students.
| Source: The Republic
It's been years since the state has fed thousands on the morning of the Kentucky Derby, but Mike Vaughn vividly recalls the frantic pace of preparing enough biscuits, eggs, sausage and country...
| Source: WLFI
Over the past two years the USDA has implemented strict guidelines in an effort to make school lunches more healthy, and they are about to get more strict.
| Source: NYDailyNews.com
A whopping 56% of schools have started serving lunch by 11 a.m., according to an analysis of Education Department records by WNYC's SchoolBook.org website and the Daily News...
| Source: The Harvard Crimson
The online ordering system now accepts weekly orders for bagged meals instead of having students complete the order form each time.
| Source: Fairbanks Daily News-Miner
Fairbanks Memorial Hospital remodeled its cafe last year, making healthy changes that help cafe patrons and the community.
| Source: KGW
Prepackaged peanut butter and jelly sandwiches will stay on the menu at Portland’s Beverly Cleary school, despite a push to make the school peanut-free.
Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.
Industry News & OpinionView All
Dining dollars have proven to be beneficial for some businesses and harmful for others.
Managing Your BusinessView All
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.
Ideas & InnovationView All