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Recipe report: Food & drink to celebrate Cinco de Mayo

 By Patricia Cobe on Apr. 18, 2016

Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.

Operations

How one Calif. district is making school lunch more appealing

By FSD Staff on Apr. 18, 2016

Clovis Unified School District officials advise gathering student input and watching food trends.

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Cake gains a healthier halo

By Patricia Cobe on Apr. 15, 2016

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

Operations

Lessons in local food safety

By Alaina Lancaster on Apr. 15, 2016

Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety.

Operations

Private Calif. school’s cafeteria earns sustainability designation

By Bianca N. Herron on Apr. 15, 2016

An international nonprofit has certified Muse School for its efforts to promote nutrition in an environmentally friendly way.

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A snacking snapshot

By Patricia Cobe on Apr. 15, 2016

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

People

Betti Wiggins: Keeping Detroit’s kids healthy

By Lisa Arnett on Apr. 15, 2016

Betti Wiggins is making a difference at Detroit Public Schools by helping facilitate a school garden and helping to bring regional produce to the table.

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Putting new proteins on the plate

By Andrea Strong on Apr. 15, 2016

To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.

Operations

Combi ovens make it easier to menu barbecued flavor

By Alaina Lancaster on Apr. 15, 2016

Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.

Operations

The modern meal plan

By Lisa Arnett on Apr. 15, 2016

FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.

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