Google partners with Chopt to promote healthy eating
Sodexo dips its toes into new campus services
District uses ‘Taste it Tuesdays’ to get menu feedback
Making veggie pasta
How to find a mentor
Falling into great school dining solutions
Ensuring Food Safety
Food Pricing Database
3 sizzling how-tos from the SHFM conference
Partner with outside districts for grants
Concepting by numbers
Health & Wellness
Operators Share Their Best
Steal This Idea
5 big regional menuing differences
Reinvention of mac and cheese
Quick-pickling tricks for in-season produce
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Thomas Thaman: Creating a healthy oasis in a food desert
The new SNA president sounds off on what's getting in the way of nutrition
Dave Ondria: A leader who's true to his roots
FSD of the Month
People on the Move
Beans for breakfast? Yes!
C&U crowd craves food with a kick
Boneless wings take flight
Featured content from our Sponsors
Feb. 29, 2016
Ethnic breakfast scores big on campus
Listed as a top-20 food trend in the National Restaurant Association’s annual What’s Hot 2016 Culinary Forecast, global breakfast items are on fire.
Feb. 23, 2016
Bringing bold flavor to breakfast
Focusing on breakfast foods that pop with flavor is an effective way for operators to engage today’s college students.
Feb. 8, 2016
Drinking to health
Like the coffee culture that percolated over the last two decades, made-to-order juices promise to be the next wave of liquid gold.
Jan. 11, 2016
Plant-forward dining tops 2016 C&U trend list
The realization that exciting meals can be based just as easily on produce and grains as they can with meat is rippling throughout the food scene.
Jan. 4, 2016
Seafood gets casual
By featuring fish in fun, casual handhelds, or by simply swapping it in for another protein in existing menu specialties, foodservice seafood sales will build.
Oct. 6, 2015
The case for restaurant-quality quesadillas in schools
Based on kid appeal, nutritional quality and operational ease, there is a strong argument for including quesadillas on K-12 school menus.
Oct. 2, 2015
Keeping it real
Millennials and Generation Z are more concerned with clean food sourcing, menu transparency and processed food than most other age groups, making these key areas of focus for non-commercial operators.
Oct. 1, 2015
Breakfast flavors star all-day on campus menus
Traditional breakfast flavors are growing across dayparts on college campuses, and operators who think of breakfast as a state of mind rather than a daypart will find takers for traditional breakfast...
Sept. 21, 2015
The story behind one Aussie rancher's grassfed beef
For on-campus operators, telling the sourcing story behind each menu item is crucial, given students' desire for healthy, sustainable food...
Sept. 21, 2015
Fresh flavor—without the labor cost
Scheduling the labor necessary for producing tasty and nutritious food for patients, staff and the public is a daily challenge in the healthcare segment.
Today's Top Story
50 greatest menu hits