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K-12 Schools

Operations

Reinventing the salad bar

 By Kelsey Squire on Mar. 28, 2016

Don’t look now, but salad bars are becoming cool again.

Operations

Workshop teaches foodservice staff how to make lunch more appealing

 By FSD Staff on Mar. 28, 2016

The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.

Operations

Operators are turning to all-digital transactions

By Dina Berta on Mar. 28, 2016

The future is here when it comes to mobile and online payment apps for foodservice. Operators have some advice for making the jump to mobile payment.

Operations

Hawaii elementary school seeks to reinstate on-site kitchen

By FSD Staff on Mar. 28, 2016

The near $500,000 project would allow the school to cook and prepare food on premise rather than having it trucked in daily.

Workforce

Calif. to vote on $15 minimum wage

By Peter Romeo on Mar. 25, 2016

In a ballot initiative, voters will be asked if they or their neighbors deserve a pay hike.

Operations

Breakfast kiosks increase student participation

By FSD Staff on Mar. 25, 2016

The kiosks at North Rowan and Salisbury High Schools are set up just inside the main doors where students can choose a juice, fruit and muffin.

Operations

Schools invest nearly $800 million in local foods

By Bianca N. Herron on Mar. 24, 2016

Forty-two percent of U.S. districts operate farm-to-school programs, according to the USDA’s Farm to School Census.

Operations

Mass. city council approves $7M warehouse for district’s foodservice

By FSD Staff on Mar. 23, 2016

The new warehouse will save the school district more than $380,000 annually, officials say.

Workforce

3 swipeable HR solutions

By Bianca N. Herron on Mar. 23, 2016

How do you recruit and retain employees when operators down the street offer higher wages and jobs viewed as more prestigious? Here are three stealable solutions from FSDs that have worked in real-world tests.

Menu

Recipes for surplus eggs

By Patricia Cobe on Mar. 22, 2016

With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh eggs in breakfast and beyond.

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