FoodService Director

Featured News

See what Aramark is cooking up this football season

Contactless ordering and a new cocktail program are cornerstones of this year’s offerings.

Operations

Why fast casuals seem to be investing in more college locations

Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at nontraditional units on campuses and at stadiums, c-stores and more.

Design

University of North Texas’ new dining hall is a food court-inspired feat

Two-story Eagle Landing is the school's first standalone dining hall, as well as its largest.

Recent Stories

Inside FSD

Recent Stories

The flagship event will be held at Louisiana State University, where celebrity chef Jet Tila will host a jambalaya cooking contest.

Finger foods will be served on select days of the week to cut back on flatware use.

The eatery showcases its building’s history alongside more modern touches such as self-checkout tech.

A red fish dish from the team at OSU Wexner Medical Center was declared the 2021 winner.

Vegetables like sweet potato and broccolini are gaining menu popularity, while traditional kid-friendly fare seems to be losing steam.

See what’s in store for Baker’s operation, which was named FSD’s September Foodservice Operation of the Month.

FSD is the exclusive media partner of ANFP

While keeping up with technology has always been an important area of focus for many noncommercial operators, it’s clear that digital ordering, payment, menus and rewards programs are going to remain critical parts of the foodservice landscape moving forward.

At the University of Richmond, wellness takes many forms, with culinary and nutrition education as a key piece.

Meals left over from the event were donated to a local organization.