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FoodService Director

Featured News

The state of K-12 foodservice

For a school foodservice operator, the daily challenges can be overwhelming: short lunch periods, picky eaters, aging equipment and understaffed kitchens just scratch the surface. And finding the time to start tackling these demands can be a challenge in and of itself.

Menu

Recipe report: Cook something new

Get the new year off to a tasty start by freshening up the menu with some new additions. Need inspiration? Click through the five recipes here.

Operations

School district replaces plastic water bottles with aluminum cans to cut back on waste

Manhattan Beach Unified School District switched to aluminum canned water at some of its schools at the start of the school year.

Recent Stories

Ideas to offer menu customization while accommodating sodium restricted diets

4 time- and labor-saving tips for healthcare foodservice

Healthcare dining facilities riff on latest restaurant trends

Steal this idea: Go plant-based for the big game

Michigan Dining sources $100K in produce from campus farm

Inside FSD

On the up and up—and up

The Greatest Menu Hits of 2019

10 Craveable Burgers

FSD’s Culinary Council

Recent Stories

Menu

Recipe report: Party fare for Mardi Gras

Mardi Gras, which translates to Fat Tuesday, falls on Feb. 25 this year. Revelers typically celebrate with indulgent food and drink on that night to mark their last meal before Lent begins. These five recipes showcase New Orleans flavors and traditional Mardi Gras fare.

Operations

Bill to expand free school meals passes Washington state House of Representatives

The bill would require the state to work with community and school leaders to help increase participation in the Community Eligibility Provision.

Menu

Breaking out of the catering mold

Innovative food and clever marketing are working to grow catering programs.

Operations

Bipartisan bill would provide federal funding for school nutrition education programs

The Food and Nutrition Education in Schools Act of 2020 would provide funding for schools to hire full-time food and nutrition educators and to set up projects such as school gardens.

Operations

How Ithaca College found power in partnerships

When Ithaca's foodservice team went self-op, Cornell University and other community allies stepped up to help.

Menu

Recipe report: Craveable burgers

The meteoric rise of plant-based and other non-beef patties is pushing operators to think outside the burger box. These five recipes will expand the selection and win over burger fans.

FSD is the exclusive media partner of ANFP

Menu

How Corner Bakery stays on trend as consumer needs change

Chief Marketing Officer Donna Josephson offers insights on menu evolution, the labor challenge and more.

Foodservice Operation of the Month

How the International House at UC Berkeley fosters authentic food experiences

"I-House," as it's fondly known, hosts students and residents from around the globe.

Operations

Wyo. bill would allow schools to give surplus food to students

Schools would be allowed to donate packaged and unpackaged food, whole produce, wrapped raw produce or unpeeled fruit.