08-12-2015 | Source: Green Valley News
The chef at Green Valley Hospital’s new eatery, Madera Restaurant & Grille, brings more than 20 years of experience in the luxury-hotel business, including four years at The Phoenician Resort in...
08-12-2015 | Source: Star Local Media
HarborChase will offer a variety of dining venues when it opens in 2016, including a luxury dining room, outdoor dining, an exhibition kitchen and a bistro/coffee bar.
08-12-2015 | Source: Knox News
One school-nutrition director says food manufacturers are making compliance with the Healthy, Hunger-Free Kids Act easier by producing tasty items that meet government guidelines.
08-11-2015 | By Bianca N. Herron, Digital Editor
The changeover will be completed by next month, according to the school.
Morgan Dockery is switching from cooking at a posh hotel to feeding 20,000 kids every day.
08-11-2015 | Source: Times News
After parents raised questions about Kingsport City Schools’ fall menu choices, the new nutrition director explained that student tastes drive menus and that those menus also must meet numerous...
08-11-2015 | Source: The Hub
During lunches at Dallas Independent this fall, the new grab-and-go “Smart Boxes” will offer a variety of offerings such as hummus, sandwiches, bistro salad samplers and wraps.
08-11-2015 | Source: swvatoday.com
Eight students who spent the summer working in Floyd County High’s farm and greenhouse are now harvesting everything from squash, tomatoes, and cucumbers to potatoes and lettuce.
08-10-2015 | By Bianca N. Herron, Digital Editor
Many school cafeterias struggle to prepare fresh, healthy meals because of outdated kitchens, but the School Food Modernization Act could bring those outdated facilities up to date.
08-10-2015 | Source: The Hill
Rep. Todd Rokita (R) says that students going back to school this fall are unlikely to have tastier lunches because administration officials won't "roll back" strict nutritional...
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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