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The latest foodservice management practices, food-safety news and more.
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More students are eating school lunch and breakfast

By Benita Gingerella on Mar. 13, 2023

A new report by the Food Research and Action Center shows that breakfast and lunch participation during the 2021–2022 school year was higher than that of pre-pandemic levels.

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Chartwells Higher Ed wants students to embrace the hero within

By Reyna Estrada on Mar. 10, 2023

The foodservice provider is launching its ‘Power-Ful’ event, which will feature special menus, activities and giveaways.

Operations

Tarleton State takes its C-Store into the future with bigger space, more amenities

By Patricia Cobe on Mar. 10, 2023

The Texas university reimagined the retail operation with a new name, new look and new location.

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Aramark and Triple B Hospitality Group team up to bring more equity to the foodservice industry

By Reyna Estrada on Mar. 09, 2023

Triple B, a Black-owned foodservice provider for workplaces, schools and event venues, will help Aramark clients overcome labor challenges and improve their diversity.

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Biden’s 2024 budget includes funding to expand free school meals

By Benita Gingerella on Mar. 09, 2023

The budget earmarks over $15 billion in funds to allow more school districts to take advantage of the Community Eligibility Provision

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4 ways K-12 operators are tackling labor shortages

By Benita Gingerella on Mar. 09, 2023

Faced with staffing shortages, K-12 nutrition directors have come up with creative ways to make sure that kids keep getting fed.

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Lawmakers want comment period for proposed school nutrition standards to be extended

By Benita Gingerella on Mar. 09, 2023

U.S. Senator John Boozman and U.S. Representative Virginia Foxx have written a letter to Agriculture Secretary Thomas Vilsack asking for the comment period to be prolonged by 30 days.

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UCHealth University of Colorado Hospital combats food insecurity through partnership with local nonprofit

By Reyna Estrada on Mar. 08, 2023

The hospital began partnering with nonprofit We Don’t Waste in 2013.

Operations

How plant-based offerings help operators align with consumer priorities, values

Sponsored content from our partner Proterra on Mar. 08, 2023

In the realm of college and university dining, there’s a unique opportunity that comes with offering plant-based, sustainable foods. As diners continue to prioritize better-for-you food...

Operations

US Foods tests weekend deliveries

By Peter Romeo on Mar. 08, 2023

Deliveries have been added on Saturdays and Sundays to give employees more scheduling flexibility, but customers have discovered a labor benefit as well.

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