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February 2015: Soft cheeses

 Feb. 20, 2015

Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

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Sodexo sues Detroit Public Schools for $23M, plus $2M interest

 Feb. 20, 2015

Sodexo is waiting for DPS to honor a judgment ordering more than $23 million in outstanding invoices plus $2 million in interest, according to a federal complaint.

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Soft cheese gaining popularity

By Dawn Reiss on Feb. 20, 2015

"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”

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February 2015: Salads bulk up

Feb. 20, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

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FTC intends to block Sysco-US Foods merger

Feb. 19, 2015

The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that helps foodservice operations’ bottom lines.

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Sodexo expands its animal welfare policy

Feb. 19, 2015

The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.

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Foodservice directors go all out for Mardi Gras

By Katie Fanuko on Feb. 19, 2015

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

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School Nutrition Association members break ranks over nutrition standards

Feb. 18, 2015

A number of SNA members have signed a petition asking the association to end the campaign to relax school nutrition standards. The organization says the request would limit any flexibility in school nutrition standards and discredit the association.

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School finds non-cafeteria best option for kids to participate in lunch plan

Feb. 18, 2015

To lure in students who said they don’t like the the cafeteria, one California middle school created a “chill out” area in the lunchroom.

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Redefining Tex-Mex

By Kate Parham Kordsmeier on Feb. 16, 2015

Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.

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