07-27-2015 | Source: The Blade
This fall, students at Perrysburg Junior High will have a new cafeteria that looks more like a buffet, complete with their choice of eight entrees.
07-24-2015 | Source: Liberty University
This fall, Sodexo will make upgrades to popular campus eateries and offer new cuisine options including Auntie Anne’s Pretzels and a Pizza Hut WingStreet.
07-24-2015 | Source: The Christian Science Monitor
The Boston Red Sox’s “Fenway Farms” will grow fresh vegetables including arugula, Swiss chard, and broccoli rabe for use by the chefs at the EMC Club kitchen.
07-24-2015 | Source: WMGT
Bibbs County Schools nutrition program recently allowed district employees and special guests to try new recipes that will be served in the fall.
07-24-2015 | Source: WYFF
Cafeteria workers at Dawkins Middle School are learning to make meals from scratch using fresh, locally grown ingredients.
07-23-2015 | By Bianca N. Herron, Digital Editor
UC is the first public university in the U.S. to establish a $15 minimum wage, which will be phased in through 2017.
07-23-2015 | Source: Chron
James Renshaw, foodservice director at Texas-based Treemont, wanted to remind dining staff about their key role in providing the best-possible dining experience for residents.
07-23-2015 | Source: District Administration
To help students avoid embarrassment and remain well fed throughout the day, Baltimore City Public Schools will now offer free breakfast and lunch to all students, regardless of their families’...
07-23-2015 | Source: Argus Leader
Grand Living at Lake Lorraine features multiple dining areas so its residents don’t have to eat in the same place several times a day.
07-23-2015 | By Dana Moran, Deputy Editor
The Ball State University director of campus dining was recognized for his “exemplary contributions” to the organization and the foodservice industry.
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.
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The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.
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Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
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