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FoodService Director

FoodService Director is working to track the unprecedented impacts of COVID-19 on the foodservice industry. Please check our coronavirus section for the latest updates.

Featured News

Plant-forward healthcare operations to watch

These hospitals and senior-living communities demonstrate a commitment to plant-forward cuisine, local sourcing, sustainability and more, underscoring the idea that a healthy world can begin with what we choose to put on our plates.

COVID One Year Later (FSD)

COVID-19: One year later

When the first coronavirus death in the U.S. was reported 13 months ago, few could have predicted how this virus would infiltrate every aspect of life as we then knew it.

Menus that move

Menus on the move

Flavor exploration slowed down a bit in 2020, as operators streamlined menus and focused on best-sellers and customer favorites.

Recent Stories

USDA extends summer meal waivers through the upcoming school year

Dobbs Common Table is designed to give Emory University students a taste of Atlanta’s neighborhoods

College dining program brings back reusables after COVID

N.H. bill would allow leftover school meals to be donated to students in need

School district honors former nutrition manager with cereal box challenge

Inside FSD

19 rising stars in foodservice

Menus move into the future

The reopening playbook

FSD’s Culinary Council

Recent Stories

Sustainability

6 ways operators are celebrating Earth Day

Here’s how foodservice teams across the country are sharing sustainability efforts with diners.

Operations

Senators introduce bipartisan bill to expand summer meal access

The Summer Meals Act would expand program eligibility and improve access for students in rural and underserved communities.

Menu

Chicken sandwiches take on the globe

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

Operations

How an NYU chef is using Instagram TV to educate and engage students

Executive Chef Tatiana Ortiz’s “Tuesdays with Tati” series teaches students how to prepare easy dishes in their dorm rooms.

Menu

Providing a wider array of choices during Ramadan

The dining team at Washington University in St. Louis has been working to ensure that students have more satisfying meal options during the holy month.

Menu

Recipe report: Fruit-filled desserts

Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.

FSD is the exclusive media partner of ANFP

Workforce

Sodexo partners with Women Back to Work to recruit talent

The foodservice company lost up to 40% of its workforce at the height of COVID and now looks to fill a number of managerial positions.

Operations

Children get their healthiest meals from school, study reveals

Researchers found that school meals have higher nutritional quality compared to those from other food sources, such as restaurants.

Foodservice Operation of the Month

What a school district learned when switching to bulk meal service

Think offering items in bulk isn’t for your operation? You may want to reconsider.