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K-12 Schools

Operations

School districts get creative to grow summer feeding programs

 By Simedar Jackson on Jun. 20, 2016

Foodservice directors across the country have boosted K-12 participation by tapping into technology and innovation.

Menu

6 takeaways from the CIA’s Menus of Change

 By Peter Romeo on Jun. 17, 2016

The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the tweaks that FSDs might want to note.

Operations

Aramark partners with Cat Cora for new dining option

By Simedar Jackson on Jun. 16, 2016

The new fast-casual concept brings healthy, Mediterranean-inspired eats exclusively to Aramark’s business-dining clients.

Operations

Is it ever OK to serve expired food?

By John Morell on Jun. 15, 2016

With more retailers and operators moving toward serving “ugly” produce, it’s clear that visual appeal isn’t everything when it comes to food nowadays.

Operations

How LTOs create a marketing boon

By Amy McKeever on Jun. 15, 2016

By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.

Operations

How to come up with a workable pricing plan

By John Morell on Jun. 15, 2016

Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.

Operations

States could lose millions in federal reimbursements due to block grant

By Alaina Lancaster on Jun. 15, 2016

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding as a result of a Child Nutrition Reauthorization block grant introduced last month.

FSD Culinary Council

How to drive interest in breakfast programs

By FSD Staff on Jun. 15, 2016

Question:What menu tweaks are you making to drive interest in your breakfast program?Answers from FSD's Culinary CouncilWe started making a breakfast bread pudding with all of our leftover breakfast b...

People

How to structure the onboarding process

By Jim Korner on Jun. 15, 2016

A new employee’s first 60 to 90 days are the most critical for everyone. They shape the new staff member’s future. The first step to consider is orientation.

Steal This Idea

Customize healthy eating with salad shakers

Jun. 15, 2016

Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.

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