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operations

Operations

Chartwells releases plan for college operations in 2021 and beyond

 By Benita Gingerella on Oct. 30, 2020

Ghost kitchens and catering options for small groups are some of the features the food-management company plans to roll out starting next school year.

Operations

District serves up locally grown greens in honor of National Farm-to-School Month

 By FSD Staff on Oct. 26, 2020

Over 1,800 students will get to enjoy the local produce as part of the district’s “Count Down to Crunch” event.

Operations

Hospital foodservice team serves up personal dishes and stories to celebrate diversity

By Benita Gingerella on Oct. 23, 2020

Dining staff at Arkansas Children’s Northwest hosted a “Food Fight” as part of the hospital’s diversity and inclusion week.

Operations

K-12 operators form collective aimed at increasing scratch cooking in schools

By Benita Gingerella on Oct. 14, 2020

ScratchWorks will advocate for more scratch-made meals while also offering school operators an annual gathering and mentorship program.

Operations

Senior-living community installs indoor farm to provide fresh produce, engagement for residents

By Benita Gingerella on Oct. 13, 2020

San Francisco Campus for Jewish Living partnered with an indoor farm company for the installation.

Operations

Schools and state officials celebrate National School Lunch Week

By Benita Gingerella on Oct. 13, 2020

In honor of this year’s theme, Now Playing: School Lunch, many schools are using movies to highlight school meals.

Operations

University of Houston targets students in a rush with new fully automated market

By Benita Gingerella on Oct. 09, 2020

Market Next allows students to walk in, grab what they want and leave without ever physically checking out.

Operations

College and university foodservice shifts to off-premise offerings

Sponsored content from our partner Johnsonville on Oct. 09, 2020

College and university foodservice is among the foodservice segments most severely impacted by the pandemic, as on-campus attendance and meal-plan purchases have declined sharply.

Operations

Metz Culinary Management rolls out new grab-and-go brand

By Benita Gingerella on Oct. 05, 2020

Chef Fresh focuses on freshly made to-go options that include local ingredients when possible.

Foodservice Operation of the Month

How Indiana University has been serving up 'Hoosier hospitality' during the pandemic

By Julianne Pepitone on Oct. 01, 2020

IU’s foodservice staff found new ways to craft connections while campus was closed.

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