FoodService Director

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Adapting to the times

Colleges and universities have been impacted by the pandemic for close to two years now, and foodservice operators have had to stay flexible–making changes on the fly and adapting to the myriad challenges COVID-19 continues to throw their way.

Operations

Inside a new plant-based cafe on UConn’s campus

CrossRoads seeks to appeal to vegans, vegetarians and flexitarians alike.

Menu

How will the FDA's new sodium guideline impact menus?

The government’s recommendation to reduce sodium is voluntary.

Recent Stories

Inside FSD

Recent Stories

The device will be able to show and tell the day’s menu, among other features.

Foodservice operators and other employers can deny the exceptions in instances of "undue burden."

Lincoln Public Schools featured a variety of apple-themed dishes, including apple calzones and apple and spinach pasta.

The government’s recommendation to reduce sodium is voluntary.

The School Nutrition and Meal Cost Study sheds light on how school meals have changed since standards from the Healthy, Hunger Free Kids Act went into place.

FSD is the exclusive media partner of ANFP

Social distancing brought a whole new meaning to student engagement.

Roy Pistone, director of food and nutrition services at Citrus County Schools in Florida, received the Golden Foodservice Director Award.

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.