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K-12 Schools

Operations

District to pilot finger scanning to streamline lunch throughput

 By FSD Staff on Apr. 06, 2016

Officials say the program will help eliminate clerical errors.

Operations

NJ district rolls out No Foam Cafeteria Zone

 By FSD Staff on Apr. 04, 2016

The district hopes to reduce the waste it sends to landfills, as well as the nearly $140,000 it pays per year to have its trash hauled away.

Operations

Examining NY's complex $15 wage deal

By Peter Romeo on Apr. 01, 2016

The measure will create varying rates increasing by different amounts in different areas.

Operations

Hawaii schools use satellite kitchens to reduce costs

By FSD Staff on Mar. 31, 2016

The kitchens save nearly $230,000 per participating school, officials say.

Operations

6 practical ideas for going local

By Patricia Cobe on Mar. 30, 2016

Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

Operations

USDA proposes fines for schools not adhering to NSLP standards

By Bianca N. Herron on Mar. 30, 2016

The fines—which could equal up to 10 percent of the total amount schools are reimbursed for lunches—are intended to improve the integrity of the program, officials say.

Operations

NYC’s breakfast in classroom increases participation, not obesity: Study

By Bianca N. Herron on Mar. 30, 2016

The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.

Menu

Asian flavors perk up proteins

By Patricia Cobe on Mar. 29, 2016

Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant Association. Pairing Asian flavors and ingredients with familiar proteins meets the demand for ethnic dishes with operational ease.

Operations

Workshop teaches foodservice staff how to make lunch more appealing

By FSD Staff on Mar. 28, 2016

The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.

Operations

Operators are turning to all-digital transactions

By Dina Berta on Mar. 28, 2016

The future is here when it comes to mobile and online payment apps for foodservice. Operators have some advice for making the jump to mobile payment.

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