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The latest foodservice management practices, food-safety news and more.
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SAMBAZON opens acai bowl concept on Cal State University campus

 By Kelsey Squire on Sep. 16, 2022

A variety of acai bowls, along with coffee, smoothies and oatmeal, are on the menu.

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Appetites are growing for University of Nebraska’s Meal Kit Mondays

 By Reyna Estrada on Sep. 16, 2022

The program offers the campus community three meal kit options on two Mondays a month.

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USDA to provide almost $500 million in procurement funding for school nutrition programs

By Benita Gingerella on Sep. 14, 2022

The additional funding will help schools purchase American-grown food for school breakfast and lunch.

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Menu price inflation accelerated in August

By Jonathan Maze on Sep. 13, 2022

Much of that jump is due to sharply higher prices in school lunch programs, as many states have ended free meals for students.

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USDA report shows food insecurity among children decreasing

By Benita Gingerella on Sep. 13, 2022

The report revealed that 12.5% of households with children experienced food insecurity in 2021.

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Hospital debuts new mobile ordering app

By FSD Staff on Sep. 12, 2022

Users can order meals from their phone or tablet and also keep track of their nutrients throughout the day.

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Pennsylvania students to receive free breakfast this school year

By Benita Gingerella on Sep. 12, 2022

The free meals will begin at the start of next month.

Operations

5 reasons to attend MenuDirections

By FSD Staff on Sep. 09, 2022

The October conference from FoodService Director and its parent company, Winsight, offers unique opportunities for operators from all segments of noncommercial.

Operations

Proposal would provide free school meals across Washington state

By Benita Gingerella on Sep. 09, 2022

Under the proposal, all of the state’s 1.1 million students would receive school meals at no charge, beginning in the 2023-24 school year.

Operations

Is it OK to print menus without prices?

By Jonathan Deutsch, Ph.D. on Sep. 09, 2022

Advice Guy weighs in on whether a restaurant should keep prices off printed menus given the current volatility of food costs.

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