Top 10 Stories of 2013

Published in FSD Update

Before you ring in the New Year, take a look back at the stories that caught our readers' attention in the past year. Here are our most popular stories of 2013, as determined by readers.

1. Cedric Junearick: Reluctant Star
As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came open, the chef had a hard decision to make.

2. Fairfax, Va., students unhappy with quality of meals
A survey of students at Fairfax County Public Schools shows that 79% of students strongly disagree with the statement, "I usually like the food served in the cafeteria."

3. Miami schools pilot disposable sugar cane lunch tray
The program is part of the Urban School Food Alliance, which includes five other large districts.

4. Unidine rolls out OHSOGOOD wellness program
Unidine Corp., the Boston-based food management firm that provides foodservice to more than 150 healthcare, senior living and corporate accounts, has introduced a new wellness program called OHSOGOOD.

5. Analysis: Much ado about nothing?
Fast food outlets in hospitals might seem nonsensical, but there’s more to these partnerships than just a menu.

6. School recipe ideas worth stealing
These recipes, ranging from pizza to hummus, will help any school operator or chef looking to spice up the menu. 

7.  What You Need To Know: Sodexo goes “In My Kitchen” for new promotional series
Sodexo’s Brand Management division is bringing celebrity chefs to its clients through a new promotional series called In My Kitchen.

8. Six districts form super alliance for school food purchases, best practices
New York, Los Angeles, Chicago, Miami, Dallas and Orlando band together to improve quality of items served to students.

9. 2013 LTC/Senior Living Census: Ancillary foodservice locations not popular
Culture change, food trends and meal plans also covered in this year's census.

10. Thirty minutes or less
Operators find valuable revenue streams with minimal investment in meal delivery programs.

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Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
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When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

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