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Foodservice Operation of the Month

These innovative eateries are ones to watch.

Foodservice Operation of the Month

How Lee Public Schools turned a deficit into surplus

See how a new FSD took the Massachusetts district from red to black.

Foodservice Operation of the Month

How Hennepin County Medical Center built a foodservice program with staying power

A foundation rooted in consistency works with a menu inspired by a diverse and adventurous community.

Foodservice Operation of the Month

Eskenazi Health named 2018 Foodservice Operation of the Year

By FSD Staff on Mar. 04, 2019

The healthcare system was announced as the award recipient on Monday evening as part of FSD’s annual MenuDirections conference.

Foodservice Operation of the Month

Purdue University: Feeding and training the future of foodservice

By Julianne Pepitone on Feb. 07, 2019

Purdue’s Dining & Catering department partners with academia to offer hands-on experience, regardless of major.

Foodservice Operation of the Month

Kirkwood by the River: Where seniors can eat what they want, whenever they want

By Julianne Pepitone on Jan. 10, 2019

A visionary former restaurateur flips the script on staid dining.

Foodservice Operation of the Month

Eskenazi Health: The hospital that gives back

By Julianne Pepitone on Dec. 04, 2018

See how this operation runs with the complete health of the community at its core. 

Foodservice Operation of the Month

Hyperlocal fare keeps Wake Robin residents feeling right at home

By Julianne Pepitone on Nov. 06, 2018

Culinary sensibility suffuses most aspects of life at the continuing care community. 

Foodservice Operation of the Month

How Calcasieu Parish Public Schools transformed its dining program and got students excited for school meals

By Julianne Pepitone on Oct. 04, 2018

See how the district forged its plan for change—and put it into action. 

Foodservice Operation of the Month

How Rochester Institute of Technology fosters connections through food

By Julianne Pepitone on Aug. 18, 2018

To students, the 6 miles between RIT and the center of town can feel like a world away. Here's how the dining department is building community beyond campus. 

Foodservice Operation of the Month

Arkansas Heart Hospital dishes up ramen bowls from the heart

By Julianne Pepitone on Aug. 13, 2018

As a marketing tool, the hospital's ramen has been more successful than the dining team could have dreamed.