03-01-2015 | Source: Pat Cobe
Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.
02-27-2015 | Source: FSD Staff
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
02-27-2015 | Source: ZME Science
Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.
02-27-2015 | Source: The Produce News
Let’s Move Salad Bars to Schools, a sub-initiative of the first lady’s Let’s Move program, announced its 4,000th salad bar has been donated to schools.
02-27-2015 | Source: Doaneline
A student at Doane College says though Sodexo has gluten-free training and processes, not all employees adhere to them, making her food unsafe.
02-27-2015 | Source: Herald Online
Congress is taking strides to ensure childrens’ health while improving local economies and family farms by expanding the USDA’s Farm to School Grant Program.
02-27-2015 | Source: KSDK
The gold-medal winning Olympian met with students at a St. Louis high school to recognize programs such as Seed to Table, the school’s garden initiative.
02-27-2015 | Source: YourWestValley.com
The Plaza del Rio Foundation’s scholarships are supported by resident donations. A total of $20,200 has been given to allow foodservice employees to further their education at the technical school of...
02-26-2015 | Source: Peter Romeo
Attorney generals from 10 states have joined the FTC in filing an injunction, claiming local businesses would be hurt.
02-25-2015 | Source: The New York Times
A recent study suggests exposing young children to foods containing peanuts dramatically decreases the risk of developing a peanut allergy.
As the workforce has become more diverse age-wise, with 20-somethings working next to 60-somethings, it’s become more important to foster interaction and set goals as a team.
Industry News & OpinionView All
Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
Managing Your BusinessView All
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.
Ideas & InnovationView All