Millennials are dining out less.
Thai is still “hot” but other cuisines like African and Malaysian are gaining recognition in our annual menu survey.
Misty Phillips, general helper for Fairborn City (Ohio) Schools, is the model of an exceptional employee by being quick to notice obstacles and always being positive when planning the solutions
Quest Food Management teachers students about healthier dining.
The variety of cheese being used is growing, as is cheese's overall popularity.
Catering volume was down dramatically last year, according to respondents, but business is looking up in B&I.
Spokane Public Schools' Doug Wordell partcipated in the Ironman competition in Hawaii.
Women see more salary change than men.
Julie Tucker’s energy and passion inspire all her colleagues at Broome-Tioga BOCES. She is continually delivering a positive outcome to challenging projects.
Norfolk Publich Schools' Christina Kepa brings unmatched creativity and enthusiasm to her job.
Tim Prosinski is building relationships at Berlin Public Schools.
Partnership helps Peninsula School District make meals healthier.
With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus.
Nancy Rice speaks about the Healthy, Hunger-Free Kids Act.
Six operators share how they are seeing growth in their take-away business.