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Operations

4 marketing opportunities in August

Summer’s end brings several occasions to market your foodservice program. Here are four such events happening in August.

Operations

6 things to know about the state of school breakfast participation

The Food Research & Action Center released its annual report analyzing how U.S. states fare when it comes to school breakfast.

Menu

College diners’ top snacks

By Benita Gingerella on Nov. 07, 2018

Students name their favorite types of food to eat between meals.

Operations

5 takeaways from SNA’s 2018 national survey

By Benita Gingerella on Aug. 24, 2018

Operators from 1,550 districts were surveyed on topics such as waste, farm-to-school programs, meal debt and more. 

Operations

Sodexo study links gender-balanced management to better performance

By FSD Staff on Mar. 07, 2018

Teams managed by 40% to 60% women had higher employee and client retention, employee engagement and more.

Operations

10 districts succeeding with low-income breakfast participation

By Benita Gingerella on Feb. 15, 2018

Here are the school districts with the highest breakfast participation among low-income students, based on a recent report. 

Operations

Faces of the future: What four types of diners are looking for

By Alaina Lancaster and Brett Dworski on Jan. 17, 2018

Appearances can be deceiving.

Operations

2017 LTC/Senior Living Census: Departing dayparts

By Dana Moran on Oct. 13, 2017

Tastes shift from the traditional in FSD’s 2017 LTC/Senior Living Census. Read on to see how things have changed from 2016—and how operators are responding to new demands across the board.

Operations

10 U.S. colleges with the best dining programs

By Benita Gingerella on Aug. 01, 2017

These programs are the best of the best, according to The Princeton Review's annual list of dining programs, based on feedback from colleges across the country.

Operations

Indulgent buzzwords can lead diners to healthier food choices, study finds

By FSD Staff on Jun. 15, 2017

Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

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