10-02-2015 | By FSD Staff
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.
Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.
10-02-2015 | By Bianca N. Herron, Digital Editor
The measure aims to improve access to the National School Lunch and Breakfast Programs, starting Jan. 1.
Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.
10-02-2015 | By Peter Romeo, Director of Digital ContentDana Moran, Deputy Editor
Reauthorization of the program, with or without adjustments in the requirements, could take months.
10-01-2015 | By Peter Romeo, Director of Digital Content
Decisions on the changes sought by school FSDs remain in limbo.
10-01-2015 | By FSD Staff
The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.
University of Kentucky’s Commonwealth Stadium will sell such self-branded items this football season as a Bluegrass Burger and a Spicy Cat Tail brat.
Food trucks may be rolling kitchens, but success isn’t as simple as just starting the engine.
Industry News & OpinionView All
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