News

Current and breaking news about the foodservice industry
The pilot program will serve seniors lunch in the cafeteria every Friday.
New features include an expanded menu, interactive cooking stations and alcohol at dinner.
Students ranked each sample item on a scale from “awesome” to “gross.”
The meals aim to improve health and nutrition among hospital staff, patients and guests.
The middle-schoolers also created their own dressing with help from their foodservice director.
Four steers were introduced as a part of the school’s farm-to-fork program.
Franklin College has seen a decrease in food waste during the past year.
The tablets increase swipe-in speed to the cafeterias and make it easier to correctly identify entering students.
The shop will offer sweet and savory crepes as well as paninis, beverages and gelato.
Temple University students may see plan costs go up at the start of the next school year.

Pages

FSD Resources