Jessica Shelly has added salad bars to Cincinnati Public Schools.
FSD of the Month
Meatless Mondays is 10 years old, but it still is very much a fractured concept, especially when it comes to the issue of customer choice.
Nutrition info No. 1 material provided in employee wellness programs.
Operators must likely to offer frequent purchase programs to encourage healthy dining.
Placing call outs on menus is No. 1 way operators market better-for-you dining options.
B&I locations most likely to employ stealth health tactics.
B&I locations most likely to say they don’t have knowledge to cook gluten-free items in house.
Indulgent desserts don’t have to be unhealthy.
Three Takes On offers several different versions of the same classic dish. This month: Stuffing.
Operators boost beverage sales with housemade specialty drinks.
Operators break turkey out of its only-for-Thanksgiving box.
The price to feed turkeys is going up, thanks in large part to government ethanol mandates.
Vegetables, beans and legumes take center stage in better-for-you side dishes.
Health & Wellness
Vinnie Livoti made this burger less salty.
Renovation brings food preparation front and center.
Jasmine Williams' desire to master a new catering management system has made her a success at Compass Group.
April Bechel's desire to tackle new projects and manage programs has made her a success at Hastings ISD.
This month, Color My Tray promotes vegetable consumption and more.
Sharon Eliatamby loves noodles, wants to learn to dance the tango and wishes she weren’t so much of a workaholic.
Pirate days, crab soup cook-offs and more are featured in this month's People section.
Jessica Shelly doesn’t get celebrity reality shows, wouldn’t travel back in time if given the option and admires Walt Disney.
Click through a Snapshots of all the recipes for the October 2013 issue.
These seafood recipes have made a splash on non-commercial menus.