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K-12 Schools

Workforce

The changing role of the FSD

 By Kelly Killian on Feb. 16, 2016

The standard 3 1/2-by-2-inch space of a business card hardly is enough real estate anymore to contain the true job description of a foodservice director.

Menu

Oscar-worthy appetizers

 By Patricia Cobe on Feb. 16, 2016

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

People

How to maximize efficiency without cutting staff

By FSD Magazine on Feb. 16, 2016

How can an operator find efficiencies without cutting staff? Advice Squad says to look to what's academically known as job enlargement, or adding tasks.

Steal This Idea

Why you should house-roast sandwich meats

Feb. 16, 2016

House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.

Menu

Egg shortage? Try savory waffles

By Patricia Cobe on Feb. 16, 2016

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

Operations

How to write grants that get results

By Dina Berta on Feb. 16, 2016

Putting together an effective grant proposal doesn’t require a professional.

Workforce

Describing today's foodservice director

By Kelly Killian on Feb. 16, 2016

The School Nutrition Association, the Association of Nutrition and Foodservice Professionals and the NRA describe the current roles of the FSD.

Operations

A sustainable lunch—is it the box that counts?

By Dana Moran on Feb. 16, 2016

Deputy Editor Dana Moran has been a bring-her-lunch-from-home person for most of her life, apart from two standout exceptions. Both involve lots of food.

People

What's the best process for checking references?

By Jim Korner on Feb. 16, 2016

There are a number of things to consider when interviewing a candidate's references. Advice Squad says to consider these do's and don'ts during a reference check.

Menu

Expanding kids' food comfort zones

By Patricia Cobe on Feb. 16, 2016

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

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