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College diners’ top snacks

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

Operations

5 takeaways from SNA’s 2018 national survey

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.

Operations

4 surprising changes in college students' dining preferences

By Jill Failla on May. 09, 2017

Does Gen Z really love those communal tables and wacky food mashups operators are investing money in? Maybe not so much after all. 

Operations

2017 c-store and retail census: At your service

By FSD Staff on Apr. 14, 2017

As consumer demands change, operators are looking beyond traditional dining halls to new retail options.