technology

Operations

"The illusion of cooking"

Food journalist Michael Pollan spoke of this, and more, at this month’s culinary conference at the University of Massachusetts.

Operations

Wired for health

One of the sessions I attended at last month’s Association for Healthcare Foodservice (AHF) conference was on the use of nutrition apps in foodservice.

The University of Rhode Island Dining Services launched its first mobile application to assist in student time management and convenience on the go.

Some school districts think biometrics are a key to faster lunch service. But not everyone believes the technology is worth the risks.

Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago.

I was reading an article the other day about a bill currently making its way through the Florida legislature that would ban the use of biometrics in school cafeterias in the interest of protecting children’s privacy.

Students at Millburn High School, in Millburn, N.J., are now able to avoid lunch lines and save time during lunch with a new student-produced app.

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

FSD of the Month, February 2014: Becky Ellis has enhanced the foodservice program at Carilion Clinic by enhancing patient foodservice.

The three serving lines at Jonesboro High are antique by definition.

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