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The latest foodservice management practices, food-safety news and more.
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Mich. university aims to privatize foodservice to cut costs

 By FSD Staff on May 09, 2016

In an effort to cut costs, Eastern Michigan University is looking to contract a foodservice vendor.

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Criticism mounts over proposal to restrict free-lunch program in schools

By Kelly Killian on May 06, 2016

Public pushback is escalating over a less-publicized proposal in Congress that would make it harder for schools in high-poverty areas to offer free breakfast and lunch to all of their students.

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Colo. could restrict access to breakfast-after-the-bell program

By FSD Staff on May 06, 2016

Proposed changes to the state's free school breakfast program could cut off nearly 16,000 students, according to an advocacy group.

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Taking condiment bars to the next level

Sponsored content from our partner TABASCO® Brand on May 06, 2016

Stations where students can add flavor and customize their meals represent a very effective way for operators to keep engagement levels high.

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Colo. hospital taps local farmer to help garden grow

By FSD Staff on May 06, 2016

Officials expect the resident farmer will quadruple the production of the garden, which supplies produce for the hospital's on-site restaurant.

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3 things keeping FSDs up at night: Budget-busters edition

By Kelly Killian on May 06, 2016

FSDs have more than just administrators to answer to when it comes to renovation purchases—but that’s not the only news causing sleepless nights this week.

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Ill. district’s composting efforts aim to reduce lunch waste

By FSD Staff on May 06, 2016

The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.

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Marquette to build $96M dormitory, dining hall

By FSD Staff on May 05, 2016

The university's new facility will feature longer hours, as well as more menu and seating options compared to other eateries on campus.

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Wash. university’s food truck to feature new menu daily

By FSD Staff on May 05, 2016

The food truck's menu will reflect what the chef wants to curate each day, officials say.

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3 ways to build employee interaction

By Bianca N. Herron on May 05, 2016

Cyndi Roberts, manager of food services and clinical nutrition at St. Joseph Memorial Hospital, has staff interaction in the bag—literally. Here’s how she strives to improve relationships and teamwork.

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