Continue to Site >>>

Operations

The latest foodservice management practices, food-safety news and more.
Operations

5 phrases to add to your culinary vocabulary now

 By FSD Staff on Mar. 04, 2016

Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.

Operations

NYC elementary school switches to plant-based menu

 By FSD Staff on Mar. 04, 2016

P.S. 244 Elementary officials say it’s the first public school in the country to serve only vegetarian lunches.

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.

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.

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.

Operations

Tulane University rolls out meal-plan-based food truck

By Bianca N. Herron on Mar. 01, 2016

The truck is reportedly the first of its kind.

Operations

Nearly a quarter of Cal State students are food insecure, survey says

By Bianca N. Herron on Mar. 01, 2016

The report also found that fewer than half of the university’s campuses offer programs for food-insecure students.

Operations

Mass. university joins food-systems initiative

By Bianca N. Herron on Mar. 01, 2016

The school’s dining services will work with Menus of Change University Research Collaborative to create more sustainable, plant-forward diets for students.

  • Page 297