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FoodService Director

Featured News

At Bowdoin College, local sourcing and scratch cooking are baked into the ethos

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

Operations

5 marketing ideas for the month of December

With winter underway and a variety of holidays around the corner, December is the perfect time to feature festive fare. From National Hot Cocoa Day to Christmas, here are five marketing opportunities in the weeks ahead.

Sustainability

How LinkedIn’s cafeteria drives diners toward plant-forward eating

The San Francisco-based company partnered with Greener by Default to cut its carbon footprint by encouraging more sustainable food choices.

Recent Stories

How Sonic integrates culinary and marketing to drive innovation

Highland Community Hospital feeds the housebound through longtime partnership

How the Chef Ann Foundation is investing in labor to increase scratch cooking in schools

N.Y. school nutrition operators struggling with meal debt in wake of universal free meals, survey finds

Recipe report: Festive drinks to toast the season

Inside FSD

Menus on the move

Grab-and-go ideas worth stealing

Plant-forward healthcare operations to watch

14 rising stars in foodservice

Recent Stories

Operations

University of Michigan commits to make more than half its menu plant based by 2025

The university is collaborating with the Humane Society of the United States to accomplish this goal.

Operations

U.S. Senate votes to avoid a rail strike

The move will spare foodservice from what industry leaders warned would be a disastrous supply situation.

Workforce

Foodservice calls on Congress to avert a rail strike

If railroad workers should walk out, the pipeline for about 30% of the nation’s packaged food supplies would be disrupted, per the Consumer Brands Association.

Menu

From TikTok to Kimpton Hotels, butter boards just keep spreading

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

Operations

Tony Roma’s parent eyes airports, college campuses with new concept

Fast casual Bones & Burgers is a small-footprint offshoot of the Tony Roma’s brand.

Menu

CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

FSD is the exclusive media partner of ANFP

People

US Foods names former Performance chief Dave Flitman CEO

Flitman, who left the distributor's arch-rival in 2018, will assume the top job next month.

Sustainability

How one organization is reducing food waste in Rhode Island schools

Rhode Island Schools Recycling Club implements a sorting process to reduce landfill-bound waste in the cafeteria.

Sustainability

At Notre Dame, sustainability is more than just ‘miles and carbon’

When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.