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The latest foodservice management practices, food-safety news and more.
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3 lessons from a millennial manager

 By Katie Fanuko on Jun. 02, 2015

Christina Deocampo explains how a management-team member with a younger perspective can be an asset to a foodservice facility.

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Farm to dining in two hours

 Jun. 02, 2015

The manager of Kennesaw State’s Hickory Grove farm says food harvested makes it to the dining hall within two hours of being harvested.

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University contracts Aramark to bring in concepts

Jun. 02, 2015

This summer Indiana University-Purdue University Fort Wayne is revamping its foodservice with a restaurant and a coffee shop, among other outlets from the contractor’s portfolio.

Operations

3 restaurant trends we’re tracking

By Sara Rush Wirth on Jun. 02, 2015

Consumers want foodservice operators to dig deeper on health, “natural” ingredients and local sourcing. Here’s how your streetside competition is responding.

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Sodexo beefs up U of L summer menu

Jun. 02, 2015

Sodexo is beefing up its freshman orientation at the University of Louisville, offering 15 to 20 different menus that will be rotated throughout the different sessions.

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New Jersey district renews foodservice contract despite union complaints

Jun. 01, 2015

Cafeteria-workers say that Burlington-based Nutri-Serve Food Management has cut benefits and failed to maintain good working conditions.

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New Orleans-area district tops HealthierUS School Challenge

Jun. 01, 2015

Through a combination of healthy lunch menus and physical education, St. Tammany Parish Public School has the largest number of schools (25) meeting the HealthierUS School Challenge guidelines.

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Student’s lunch taken because of past-due account

Jun. 01, 2015

A Bedford Elementary School student’s hot lunch was dumped in the trash after a cafeteria-worker found her account wasn’t up to date.

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Students petition board for green cafeteria trays

Jun. 01, 2015

A group of students from Erie Intermediate School asked their school board to switch from plastic foam lunch trays to biodegradable or reusable trays, noting it would save the district $9,500 annually.

Operations

Jorge Lopez joins Devonshire at PGA National as executive chef

By Bianca N. Herron on Jun. 01, 2015

Lopez brings nearly 20 years of culinary and event management experience to Devonshire, an Erickson Living retirement community located in Florida.

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