Non-commercial operators are making great strides to green their programs. This month FSD takes a look at the various ways directors are implementing environmentally friendly practices, from local purchasing and banning bottled beverages to planting garde
Katie Davis, catering director for Aramark at The Catholic University of America in Washington, D.C., has increased the yearly revenue of the catering department by more than 17% over the previous year thanks to her constant focus on operational excellenc
In addition to being an overall great guy, Brian West, assistant director of culinary and nutrition services at Rockynol Retirement Community, in Akron, Ohio, holds all employees accountable for their actions and deadlines, according to Brian Lippiatt, di
We sponsor teams of chefs to compete within a student dining room. Chefs are given a market basket and have one hour to prepare food. We have a student panel to judge the chefs and determine a winner...
Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was...
According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.