April 20th, 2014

Segment: K-12 Schools

Latest Articles

Pages

Stephen Schappert

05-08-2013  People in Foodservice

According to Maureen Gallagher, vice president of marketing for Metz Culinary Management, Stephen Schappert, food director for Metz, has transformed dining services at Montgomery School by working with the science department to incorporate vegetables and

Public OK with limiting unhealthy food in schools

05-08-2013  Archive

There has been a lot of discussion since last year’s implementation of the Healthy Hunger-Free Kids Act about what types of foods should be served in schools.

Study: Pre-ordering school lunch may encourage healthier selections

05-08-2013

Research shows when students preordered 29.4% ordered the healthier lunch.

Student's grant helps greenhouse provide local herbs to district

05-08-2013

Nutrition department has been able to purchase $25 pounds of herbs from program.

Mass. director secures $24,000 in grants for foodservice program

05-08-2013

Grants will be used to improve foodservice equipment.

2013 Silver Plate—Julia Bauscher: Committed Saleswoman

05-07-2013  Ideas and Innovation

Squeamishness around blood was the impetus for a career change for this year’s K-12 Silver Plate winner. Julia Bauscher, director of school and community nutrition services at Jefferson...

Confessions of Eileen Staples

05-07-2013  People in Foodservice

Eileen Staples, director of food and nutrition services for Greenville County Schools, in South Carolina, wishes she had some interior decorating skills and would coach collegiate basketball if she weren’t in foodservice.

Eileen Staples: Staying Ahead

05-07-2013  People in Foodservice

In an era when school foodservice is going through perhaps its biggest changes, it’s a benefit to have a leader like Eileen Staples in charge. Staples, the director of food and nutrition...

Marketing tactics go online

05-06-2013  Research

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

Pages