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supply chain

Operations

US Foods tests weekend deliveries

 By Peter Romeo on Mar. 08, 2023

Deliveries have been added on Saturdays and Sundays to give employees more scheduling flexibility, but customers have discovered a labor benefit as well.

Operations

Sodexo hosts broccoli takeover event at Maine universities

 By Kelsey Nash on Jan. 31, 2023

Menu items offered include cream of broccoli and cheddar soup and shrimp and broccoli stir-fry.

Operations

How K-12 operators are tackling labor and supply chain issues

By Benita Gingerella on Jan. 20, 2023

School Nutrition Industry Conference speakers and attendees shared what they’re doing right now to overcome product and staffing shortages, including these four ideas.

Menu

4 versatile ingredients K-12 chefs are leaning on amid supply chain shortages

By Benita Gingerella on Jan. 20, 2023

Chefs are using these ingredients to keep menus exciting for students as they continue to struggle with price increases and product availability.

Operations

Supply chain challenges, lower participation were fixtures among school meal programs in the fall

By Benita Gingerella on Dec. 06, 2022

A new study by the National Center for Education Statistics analyzes data collected from public schools in October.

Operations

U.S. Senate votes to avoid a rail strike

By Peter Romeo on Dec. 01, 2022

The move will spare foodservice from what industry leaders warned would be a disastrous supply situation.

Workforce

Foodservice calls on Congress to avert a rail strike

By Peter Romeo on Nov. 30, 2022

If railroad workers should walk out, the pipeline for about 30% of the nation’s packaged food supplies would be disrupted, per the Consumer Brands Association.

People

US Foods names former Performance chief Dave Flitman CEO

By Peter Romeo on Nov. 28, 2022

Flitman, who left the distributor's arch-rival in 2018, will assume the top job next month.

Foodservice Operation of the Month

At Bowdoin College, local sourcing and scratch cooking are baked into the ethos

By Julianne Pepitone on Nov. 21, 2022

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

Operations

The state of healthcare foodservice: A community of care

By Benita Gingerella on Nov. 16, 2022

Leveraging their networks of suppliers and local partners has been key for many operators as supply chain challenges persist.

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