Patricia Cobe

Patricia Cobe

Dietitians are making a healthy impact on the culinary side.
See how flavor preferences break out among demographic groups.
Aramark super bowl
Aramark is serving up Minnesota specialties along with Patriots’ and Eagles’ tribute food. ...
nc state
A color-coding initiative makes it easier for Muslim students to identify permissible foods. ...
meal kit
Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and...
oversized portions
What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more. ...
three sisters salad
A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.
ramen bowl spoon chopsticks
Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match...
chicken tetrazzini bowl
The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.


More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

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