Ind. receives farm-to-school grant from the USDA
Boston College Dining Services to debut reusable takeout containers
Austin Independent School District debuts new globally inspired dishes
Can one of the world’s top chefs change K-12 foodservice?
Dealing with workplace cliques
How college operators are keeping students’ dining dollars on campus
Ensuring Food Safety
Food Pricing Database
FSO of the Month
What baby boomers want from foodservice
Try pizza dough beignets
Host a dessert happy hour
Health & Wellness
Operators Share Their Best
Steal This Idea
50 Great Ideas to Steal
Chefs bowl over diners with on-trend bowls
Aramark bringing new plant-based menu items to campus
From the editor: A note on nostalgia
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
3 fall food trends to entice diners this autumn
Putting ingredients to work in your kitchen
Menuing craveable plant-based proteins for kids
Aug. 17, 2017
Remote control rooftop systems save money, cut noise
We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment.
Feb. 16, 2016
Why you should house-roast sandwich meats
House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.
Jan. 4, 2016
How to make perfectly portioned meatloaf
St. Joseph Memorial Hospital only needs three or four servings of meatloaf, so instead of making a large loaf, they place the meatloaf mix into muffin tins.
Sept. 15, 2015
Reduce waste with fermented vegetables
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
Aug. 24, 2015
Going whole hog: DIY butchering
We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.
July 13, 2015
Reduce waste with salad-dressing shooters
During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].
April 13, 2015
Save the salads
On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.
Dec. 19, 2014
We have begun sending milk at breakfast only to those patients who ask for it, instead of including milk on every tray.
Dec. 2, 2014
Keeping it on campus
To encourage students to use Black Bear Bucks, the currency kept in their university account, we offer a discount on food purchases.
Nov. 21, 2014
Pretty and practical herb displays
We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.
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