coronavirus

FoodService Director is working to track the unprecedented impacts of COVID-19 on the foodservice industry. See below for the latest updates, and to connect with other operators during this time, join the private Facebook group Coronavirus in the Food & Beverage Industry.

Foodservice Operation of the Month

How Lee's Summit R-7 School District powered through a head-spinning series of events

When the pandemic started, Nutrition Director Lori Danella and her team didn’t know how exactly they would pull off meal service, but they knew they had to.

Operations

College dining teams pivot into spring

Foodservice programs are applying what they learned during fall semester as they enter the next.

Constant pivoting can breed constant stress, as FSDs around the country have learned firsthand.

Due to pandemic-related challenges, school nutrition teams have been keeping menus simple this year.

Operators have been thinking outside the box to address a myriad of pandemic-related staffing concerns.

School operators are seeking to grow participation and engagement in this strange new world.

See how operators responded to FSD's second annual school foodservice survey.

Despite challenges, scratch cooking and sustainability goals remain a priority for many.

Students in Pre-K and special education programs can resume in-person learning next week.

The SimplyOASIS program, started at the University of Chicago, is rolling out nationwide and will eventually become part of regular campus fare.

  • Page 5