FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


Recognition of the best operator in the foodservice industry has seldom fallen on a noncommercial operator. This year's competition to find the industry's best operator is an exception...
One tactic includes introducing students to produce with appealing names, such as dragon fruit and rainbow carrots.
School officials say a USDA pilot program has expanded their access to local food, and provides them with the flexibility to order food when they need it.
Since the program’s implementation in 2013, one district has used $77,000 from its reserve fund annually to break even.
The new layout of Brigham and Women's cafeteria, now dubbed Garden Cafe, allows for garden views, more seating and new menu options, as well as an infused water station...
The cafeteria employees are accusing Sodexo of erratic scheduling and relocating staff on short notice.
New concepts being added at the university include Star Ginger, an Asian fusion spot developed by award-winning chef Mai Pham.
One of the reasons behind the push is to keep more purchasing dollars in the state.
Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.
The goal is to educate about the risks of a high-sodium diet, officials say.

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vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
broccoli florettes

We’ve reduced food costs by designing menus to utilize cast-offs. Take broccoli, for instance. Use the florets Monday for soup, then Tuesday use the stems for broccoli slaw, and so on. This results in total utilization of the product instead of waste.

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