Industry News & Opinion

Mercy Medical Center’s Sacred Grounds Café says it’s getting good feedback from customers.
Students at Tates Creek High School in Lexington, Ky. can now opt for the “Creek Nation Smoothie Station” as a breakfast choice.
Rick Postiglione, COO of the Compass Group USA, took home the Lifetime Achievement Award.
Kennebec Valley College’s new wood-fired oven allows students to cook with the trendy, new device and develop skill sets valuable to foodservice work.
Students at East Peoria Community High School are growing fruits and vegetables to be served during lunch.
Sodexo says it will not up-end the menu because of a controversial report.
The university now serves 20 percent of its food from sustainable sources.
One senator and dozens of aides joined in a boycott to foster unionization.
Valparaiso University’s G8 menu will change daily.
Pulaski Technical College has partnered with Aladdin Food Management Services to provide breakfast and lunch options beginning in early November.

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