It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say...
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.
Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.
It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side...
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.
