Sorry, Manhattan. The James Beard Award spotlight has turned to America's smaller towns

The 2024 awards ceremony celebrated the diversity of the restaurant industry, from Appalachian-inspired cuisine in West Virginia, to Senegalese food in New Orleans and a Japanese baker in Portland, Maine.


Solving the labor puzzle through partnerships

As college operators continue to face a labor shortage, culinary internships with local schools are helping fill staffing gaps.

Here are three ways restaurant operators are retaining employees that can apply to off-site foodservice.

Operators shared their tips for hiring and retaining employees during the SNA's Legislative Action Conference held earlier this month in Washington D.C.

A new study reveals that California school nutrition programs are experiencing vacancy rates that are three times higher than that of U.S. public school teachers.

The National Association of College and Universities Foodservices’ 2030 and Beyond report identified labor as a challenge for the industry moving forward. Here’s a look at what else the report revealed as it pertains to labor.

Chef and Assistant Nutrition Director Richie Wilim drew on his restaurant background to create the course, which will instruct participants on how to master skills like menu planning and mise en place.

Leveraging the strengths of university, school and hospital dining programs to get the best people for the jobs.

Cura Hospitality rolls out an enhanced waitstaff training program aimed at improving resident experience.

Cut labor and increase sales with ready-to-bake batters that are easy to prepare and customize.

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