08-07-2015 | Source: Senior Housing News
The Clare is focusing on enhanced dining with menus ranging from tapas—with drink pairings—to rustic Italian and Japanese.
08-07-2015 | Source: Columbia Daily Tribune
Columbia Public Schools’ foodservice is making small menu changes this year in an attempt to reduce waste, sell more and give students more of what they want while meeting the federal requirements.
08-06-2015 | By Bianca N. Herron, Digital Editor
The university received two 2015 Loyal E. Horton Dining Award grand prizes for its Central Campus Dining at South Quad and Fireside Cafe at Pierpont Commons.
Robert Scheele, who became the dining director at Candle Light Cove in June, has plans to introduce an herb garden that will produce fresh items for the menu.
08-06-2015 | Source: Shelby County Reporter
The Alabaster City Schools’ board of education was treated to a buffet filled with items students will enjoy eating this school year, including the Warrior super salad and fish tacos.
08-06-2015 | Source: The Princeton Review
Virginia Tech and Cornell University also made the list of the 20 best campuses for dining.
08-06-2015 | Source: Visalia Times-Delta
High school students in Tulare, Calif., will return to a new menu, including a teriyaki beef bowl, which was added due to the popularity of an orange chicken dish.
08-05-2015 | By Bianca N. Herron, Digital Editor
Binkle’s resignation comes in the wake of charges stemming from an investigation into the district meal program’s operational procedures and finances.
Cassie Kelsch took home first-place honors at the association's annual conference in Indianapolis...
08-05-2015 | Source: The Charlotte Observer
Eighth-grader Elly Kirk has started a petition—which now has 28,000 signatures—for her school to offer more vegetarian lunch options.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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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.
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