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MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.
Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.
greek yogurt waldorf salad
This lightened-up version of the classic Waldorf Salad uses tangy greek yogurt instead of heavy mayonnaise.
Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
bistro steak salad
Juicy steak, grilled veggies and a creamy horseradish dressing makes this salad a real knockout.
watermelon feta bites
A fresh pop in your mouth, juicy watermelon combines with fresh feta to give the perfect sweet and salty combination.
Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.

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