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costs

Operations

District raises lunch prices to combat rising food prices

 Jun. 03, 2014

Already feeling the pressure of stringent new government nutrition guidelines, the district's food services department is also now starting to feel the pinch of increasing food costs.

Operations

Boston schools close salad bars due to costs

 May 27, 2014

Curley K-8 School in Jamaica Plain has refused to restock its salad bar since September and has restocked snacks, including cookies and chips, during lunch.

Operations

South Dakota schools serve cereal for lunch after parents don't pay

May 21, 2014

Rapid City Area Schools is trying to collect $8,000 in outstanding debt from unpaid school meals.

Operations

Breakfast food prices rise due to climate change

May 20, 2014

In the next couple of years, breakfast cereal food prices will increase due to impacts of climate change.

Operations

District to cut hot lunches to trim costs

May 08, 2014

School cafeterias will undergo a transition in September as School District 43 looks to cut spending while also keeping revenues afloat to balance the budget.

Operations

UCCS students pay more as food prices go up

Apr. 29, 2014

Food prices will be worth paying attention to this year both on and off campus.

Operations

Successful Sustainable Meal Plans

Apr. 10, 2014

Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.

Operations

Texas district opens full-service bakery

By Becky Schilling on Apr. 09, 2014

With the increased number of regulations on school meal programs, directors are increasingly trying to find ways to have more control over the ingredients in the items they serve.

Operations

UCLA hospitals begin using antibiotic-free meat

Apr. 02, 2014

UCLA hospitals is now serving antibiotic-free chicken breasts and ground beef.

Operations

Tactics to cut costs

By Becky Schilling on Mar. 27, 2014

Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior living and retirement homes to cut the number of menu items as a way to reduce costs. Schools (28%) are the most likely to lower costs by making fewer items from scratch. Colleges are the most likely segment to reduce hours of operation (34%).

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