K-12 Schools

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Top recipes will be incorporated into winter lunches at the Buffalo, N.Y., district.
Grilled slices of eggplant are layered with tomato sauce and penne pasta, then baked with a bechamel sauce on top for a warm and comforting meal.
The new program bundles menus, recipes, purchasing and inventory to maximize operators’ time.
Operators will automatically be alerted of a pending battle and given a voice.
halal food graphic
While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.
smoothies glasses
As the definition of healthy continues to evolve, consumers are demanding transparency across foodservice channels to discern whether a meal fits their own definition.
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.
uconn ice cream truck
FoodService Director talked to mobile-dining veterans from across the country about how their trucks have evolved and their surprising features.
minneapolis food bus
Operators have come a long way since the days of their first food trucks. Learn from these FSDs’ mobile adventures to keep trucking without a hitch.
decades dining
Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.


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