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The latest foodservice management practices, food-safety news and more.
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A foodservice culture change for Mississippi healthcare group

 Jan. 20, 2015

New menus and fresher ingredients are helping the 14 hospitals within Baptist Memorial Health Care Corporation to elevate the patient experience. Morrison Healthcare, which Baptist contracted with in 2013, is calling the shift “The Great Living Menu."

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Former FSD of the Month opens new business

 By Paul King on Jan. 20, 2015

“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”

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Robots to transport food, more at new SF hospital

Jan. 20, 2015

The University of California San Francisco (UCSF) Medical Center at Mission Bay will employ 25 robots to traverse the 800,000-square-foot hospital, carrying food trays, pharmaceuticals, and even blood and tissue samples to appropriate parts of the facility. Employees who used to make such deliveries will be assigned other, more meaningful duties, say administrators.

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Food service workers demonstrate for higher wages

Jan. 16, 2015

On Wednesday afternoon, USC Hospitality and Auxiliary Services workers held a protest on Childs Way near the Ronald Tutor Campus Center demanding higher wages. - See more at: http://dailytrojan.com/2015/01/15/food-service-workers-demonstrate-for-wage-raise/#sthash.YbH2tfjh.dpuf

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PHOTOS: Penn State’s Instagram documents its best dishes

Jan. 16, 2015

We recently discovered the holy grail of State College food porn: @psueeeats. This Instagram account has an impressive and growing following with over 2,000 followers and for good reason. The account takes submissions to post onto its feed, and it’s absolutely fantastic.

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Survey ranks top 10 college food plans

Jan. 16, 2015

It might be a cliche to say that campus food at college is terrible, but that doesn’t mean it’s not always true. There are a number of factors that contribute to this assumption: the cost of food, meal plan allowance, taste, variety, quality… the list goes on.

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Hospital grapples with feeding community favorites vs. healthy choices

Jan. 16, 2015

The chicken is so popular that the hospital unlocks a conference room to accommodate diners who can’t find a seat, even though many customers take their meals to go.

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Iowa district strives to become peanut-free

Jan. 15, 2015

For many schools, keeping things like peanuts out of the cafeteria can be next to impossible. But the Gehlen Catholic School District has made it their mission to do just that.

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Study shows multiple factors affecting school lunch participation

Jan. 15, 2015

The number of children participating in the National School Lunch Program (NSLP) is changing in ways that reflect events other than changes in nutrition rules, finds a new analysis by the Food Research and Action Center (FRAC).

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N.J. schools evaluate cafeteria tables after tragedy

Jan. 15, 2015

In light of the tragic incident that occurred last week in New Milford, South Bergen school districts are taking precautions to ensure student safety and to prevent any fatal injuries.

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