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The latest foodservice management practices, food-safety news and more.
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Technomic sees growth for non-commercial segments

 Mar. 13, 2015

Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.

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Food insecurity on campus

 By FSD Staff on Mar. 13, 2015

According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million people—turn to the organization for food assistance.

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School union says Sodexo sacrificing quality for savings

Mar. 13, 2015

A union representing school custodians and cafeteria staff says strained relations with facilities manager Sodexo haven’t improved in 18 months.

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District's battle over outsourcing drags on

Mar. 13, 2015

Board of education approves $2.7-million budget for 2015-2016, but legal wrangling continues over whether the district can contract with food management firm to run its cafeterias.

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New vs. used

Mar. 13, 2015

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

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Study: Consumers willing to spend more for GMO potatoes

Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

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School board approves ban on nuts

Mar. 13, 2015

School district policy would apply even to “food-free” zones in all schools, but may undergo revisions.

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Burger meets bagel

Mar. 13, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

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Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

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Sapphire at School develops students’ culinary tastes

By Katie Fanuko on Mar. 13, 2015

When it’s lunchtime at St. Anne School in Laguna Niguel, Calif., students can contemplate ordering items such as a New York strip steak sandwich, or barbecued pulled pork sliders with pineapple coleslaw, courtesy of Chef Azmin Ghahreman.

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