03-29-2016 | By FSD Staff
A nonprofit contracted to feed the elderly spent more than $3.5 million earmarked for senior meals on other things.
03-28-2016 | By FSD Staff
The near $500,000 project would allow the school to cook and prepare food on premise rather than having it trucked in daily.
The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.
03-25-2016 | By Bianca N. Herron, Digital Editor
Colleges could win back that business by emphasizing service methods that appeal to students, according to Datassential’s Topical Keynote Report.
03-25-2016 | By FSD Staff
The kiosks at North Rowan and Salisbury High Schools are set up just inside the main doors where students can choose a juice, fruit and muffin.
03-24-2016 | By Bianca N. Herron, Digital Editor
The food vendor has unveiled four signature dishes by chef Andrew Zimmern for this Major League Baseball season.
Forty-two percent of U.S. districts operate farm-to-school programs, according to the USDA’s Farm to School Census.
03-23-2016 | By FSD Staff
Nearly 1,000 inmates staged silent protests against the meals provided by Trinity Services Group, which replaced Aramark about eight months ago.
The new warehouse will save the school district more than $380,000 annually, officials say.
03-22-2016 | By FSD Staff
The hours were changed shortly after a $5 million funding cut for the university was approved.
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.
Industry News & OpinionView All
The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.
Managing Your BusinessView All
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.
Ideas & InnovationView All