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K-12 Schools

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.

Menu

What is 'clean' eating, anyway?

 By Kelly Killian on Jun. 15, 2016

The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Menu

Skipping the salad bar: A case for premade

By Patricia Cobe on Jun. 15, 2016

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

Operations

Reduce waste with proper ordering, storage

By John Morell on Jun. 15, 2016

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Workforce

Finding a work-smartphone balance

By Bianca N. Herron on Jun. 15, 2016

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.

Operations

How foodservice operators are keeping up with the demand for transparency

By Dina Berta on Jun. 15, 2016

For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

Operations

School sparks controversy with 'I need lunch money' stamp

By Peter Romeo on Jun. 14, 2016

The message was imprinted on the arm of an 8-year-old, infuriating his father.

Operations

Check out the new state-of-the-art FoodServiceDirector.com

By Peter Romeo on Jun. 14, 2016

The hottest renovation this week in noncommercial foodservice may be our revamped website.

Operations

Easier local sourcing could be on docket for NY schools

By FSD Staff on Jun. 13, 2016

Per a new law, the state's school districts will be able to work more directly with farmers when purchasing locally grown items.

Steal This Idea

Cut the labor out of cauliflower

Jun. 13, 2016

Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.

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