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More From FoodService Director

Ideas and Innovation
food waste

With awareness growing about the scope of food waste in America, foodservice operators are ramping up zero-waste efforts—and coming up with more culinary-focused solutions. It’s estimated that 40% of food produced in the United States is wasted, according to the National Resources Defense Council. Although an increase in composting has redirected some of this food waste from landfills to on-site gardens and farms at a number of operations, noncommercial chefs are re-evaluating food scraps for their menu potential.

University of Connecticut in Storrs, Conn., has a longstanding...

Industry News & Opinion
wood-fired pizza

Mercy Hospital Springfield in Springfield, Mo., opened its new dining hall with a ribbon-cutting ceremony in early July, according to OzarksFirst.com.

The new dining concept was designed with employees in mind. Foodservice directors and designers worked to listen to the employees and used their suggestions in the final design, which includes a more open concept and a broad, bright bank of windows.

“I think that it just sets the mood,” said Amy Partain, director of nutrition and food service at Mercy. “I think that it will be a place that people go to recharge, a place of...

Managing Your Business
cafeteria

Four years after the federal Community Eligibility Provision (CEP) launched for public K-12 schools, school districts around the country are figuring out how to make it work for their districts. The popular CEP program allows schools with a high percentage of students eligible for free and reduced-price lunch to offer meals to all students enrolled there at no charge.

Now some districts, after testing CEP in pilot schools, are expanding the number of schools where the program is offered. Others are pulling back, either because the percentage of eligible families at those schools...

Managing Your Business
kitchen staff

As if foodservice directors didn’t have enough to worry about, they’ll soon have another reason for pause as they contemplate the advantages enjoyed by their commercial competition. With the supply of labor at a historic low, restaurants can temper the pain by shaving time off their hours of operation. But the remedy just won’t work for noncommercial facilities, as pros from that realm attested during a spot check for FoodService Director by its research sister, Technomic.

“We are a school system, so we cannot shorten our hours,” said Micheline Piekarski of the Oak Park and River...

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