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K-12 Schools

Operations

Conn. students petition for the right to snack in school

 By FSD Staff on Mar. 16, 2016

The no-snack policy is in place to reduce the risk of allergic reactions for students with food allergies and keep “critters” out of the school, Amity Regional High School officials say.

Operations

Vending machine customers spring for fresh options

 By Dina Berta on Mar. 15, 2016

Vending machine sales are up 7 percent at the University of Buffalo, but students on the New York campus aren’t buying more sugary snacks and beverages.

People

Dedicated to improving women's careers

By Amy McKeever on Mar. 15, 2016

In 2012, Stanford University launched a program dedicated to empowering and mentoring women in its Residential & Dining Enterprises division.

Operations

The best facilities and sustainability practices

By Dana Moran on Mar. 15, 2016

A part of FoodService Director's "The Besties," these are the best facitilies and sustainability practices operators have submitted in the past year.

People

Top chefs and restaurateurs take on school foodservice

By Alaina Lancaster and Patricia Cobe on Mar. 15, 2016

Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.

People

What is the best way to collect customer feedback?

By Jim Korner on Mar. 15, 2016

Advice squad says customer feedback goes beyond just gathering what customers have to say, but interpreting it to get a clearer picture of what's going on.

Menu

What kids want to eat and why

By Kelly Killian on Mar. 15, 2016

Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).

Menu

5 grains to add to your menu

By Patricia Cobe on Mar. 15, 2016

Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

FSD Culinary Council

How will USDA dietary guidelines affect your menu?

By FSD Staff on Mar. 15, 2016

What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.

Operations

Palm-scanning technology hits school lunchrooms

By Dina Berta on Mar. 15, 2016

A district tested palm scanners in schools to see how well they would process payments. The results were so positive that school officials installed a device.

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