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Operations

Sodexo launches integrated food production platform

The new program bundles menus, recipes, purchasing and inventory to maximize operators’ time.

Operations

USDA updates reimbursement rates for school nutrition programs

Puerto Rico was among the biggest winners of the adjustments; however, some aspects of the National School Lunch and School Breakfast Programs also will receive increased funding.

Operations

How operators are bracing for new overtime rules

By Peter Romeo on Jul. 18, 2016

Foodservice operations’ blueprints for coping—and the rules' expected effects—vary greatly, recent research says.

Operations

2016 C&U Census: What's trending on campus

By FSD Staff on Jul. 15, 2016

College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.

Operations

School forms subcommittee to balance food quality, budget

By Simedar Jackson on Jul. 12, 2016

A Massachusetts district hopes its new committee will address parents’ foodservice complaints.

Operations

Hillary Clinton vows to raise wages for school foodservice employees

By Alaina Lancaster on Jul. 07, 2016

The presumptive presidential nominee says K-12 foodservice workers deserve a raise.

Operations

Pricier school lunches for overseas military kids are angering parents

By Simedar Jackson on Jun. 30, 2016

The new prices aren't worth it, the parents say.

Operations

USDA reports the impacts of using Medicaid data to certify students for free lunch

By Alaina Lancaster on Jun. 21, 2016

The data points to mixed results about the method of qualifying students for free or reduced-price lunch.

Menu

6 takeaways from the CIA’s Menus of Change

By Peter Romeo on Jun. 17, 2016

The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the tweaks that FSDs might want to note.

Operations

How to come up with a workable pricing plan

By John Morell on Jun. 15, 2016

Because noncommercial foodservice has a more captive audience than grocery stores and restaurants, and its budget usually is just one piece of a large pie.

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