District cuts costs by reducing waste

One school district has found a way to make green by going green.


Labor and food costs most challenging retail aspect

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

As food prices continue to climb, healthcare operators are tasked with finding innovative ideas to keep customers satisfied and budgets under control. At Elmhurst (Ill.) Memorial Healthcare, Dave Reeves, director of hospitality services, says that his hos

Every day brings more headlines about the drought in Midwestern farming areas. Many operators are wondering how is the drought going to affect food costs?

Last week, one of the stranger phone calls I’ve received in recent memory led to my being the “hero” in an incident involving the Potato Truck that is currently touring the country on behalf of the Idaho Potato Commission. The truck, for

Respondents reported nearly a 20-cent increase in food costs for lunch, and more schools report serving breakfast in the classroom than last year.

Cut costs and increase participation. It’s a surefire way to run a successful school meals program. FSD talked with directors to find out how they’ve accomplished these two goals in the pa...

June has been an extremely busy travel month for me. As I write this I am sitting in the Minneapolis Airport with Stu Orefice, dining services director at Princeton University, on our way home from a very successful College & University Summit that FSD staged in Austin, Minn., with the folks of Hormel Foodservice. I’ll be reporting more on this summit in the days ahead.

Rising prices across the board force directors to think outside the cost box. Statistics alone almost don’t do justice to the current crisis in noncommercial foodservice. Food prices rose 4% la...

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket.

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