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FSD Update

Operations

University of Maine taps Sodexo as new vendor

By Bianca N. Herron on Mar. 04, 2016

Increased local sourcing and wellness will be key priorities in coming years.

Operations

Vt. college stops sale of energy drinks on campus

 By FSD Staff on Mar. 03, 2016

Consumption of energy drinks has been linked to unsafe behavior and serious health consequences, officials at Middlebury College say.

Operations

Chicago Cubs to serve Hot Doug’s, Portillo’s at spring training

By FSD Staff on Mar. 03, 2016

Sloan Park has copied Wrigley Field’s Hot Doug’s set up and will change sausage varieties every five games.

Menu

Best dish, best food porn, best operator: A recap of noncommercial’s big awards this week

By Peter Romeo on Mar. 02, 2016

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

Operations

N.Y. schools could be rewarded for buying local

By FSD Staff on Mar. 02, 2016

A proposal that would give extra reimbursement to schools that purchase locally sourced food is gaining support.

Workforce

What I learned from MenuDirections: FSDs are a cardiologist’s dream

By Peter Romeo on Mar. 02, 2016

FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts.

Operations

Aramark details plans as Yosemite’s new concessionaire

By Bianca N. Herron on Mar. 02, 2016

Enhancements include modernizing and expanding the national park’s dining services.

Menu

5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

Menu

6 lessons from MenuDirections

By Peter Romeo on Feb. 29, 2016

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

Operations

Sodexo names Maeve McInnis director of local sourcing initiative

By Bianca N. Herron on Feb. 29, 2016

The Maine Course program aims to assist the vendor’s accounts with making responsible seafood choices.

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