Operations

The latest foodservice management practices, food-safety news and more.
Operations

Sustainability takes shape in a straw house at University of Michigan

Students are constructing a building made of straw bales, which will be home to farm-to-table dinners hosted by Michigan Dining.

Operations

Sodexo announces new chief people officer

Cathy Desquesses will join Sodexo’s executive team after spending 20 years at General Electric.

Around 40% of schools throughout the state participate in the initiative, which aims to increase the use of local ingredients in school meals.

Branded concepts are a perennial favorite in the foodservice world, and for good reason.

Operators are using events to encourage social interaction over a meal. 

The greenhouse will allow students to plant, grow and eat their own produce.

After a six-month grace period, use of the familiar foam packaging will be stopped.

The E. coli outbreak linked to romaine lettuce that occurred this spring proves how widespread and severe foodborne illnesses can be. Here are some tips on how to effectively manage an outbreak.  

Regional School Unit 17 has also phased out plastic utensils and is in the process of scrapping foam trays.

Nineteen districts throughout the state will get funds to create or expand local food programs.

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