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Students at Waterside School get a side of etiquette with lunch

 By Patricia Cobe on Jun. 06, 2022

Senior Chef Manager Kristen Jelormine incorporates manners and culture into mealtime at the K-5 school.

Operations

Florida Blue changes up cafe service to a fast-casual restaurant model

 By Patricia Cobe on May 09, 2022

The new setup better accommodates employees’ more flexible work schedules, the labor shortage and purchasing.

Operations

Aramark updates branding for its sports and entertainment arm

By FSD Staff on Apr. 04, 2022

A “refreshed look and feel” are on the menu as the division prepares new items for Major League Baseball’s 2022 season.

Operations

Colleges extend dining hall hours, prep special to-go meals for Ramadan

By Patricia Cobe on Mar. 31, 2022

Staffs work closely with Muslim students to create dining options in sync with Ramadan traditions and schedules.

Menu

Local flavors spice up the menu at Caesars Superdome for Final Four showdown

By Patricia Cobe on Mar. 30, 2022

Catering partner Sodexo Live! gives basketball fans a taste of New Orleans with new food and drink additions.

Recipes

Recipe report: Going green

By Patricia Cobe on Mar. 17, 2022

Recipes that celebrate the green on St. Patrick's Day

Menu

Bourbon tastings, shrimp fests and other special events engage residents at Westminster Woods

By Patricia Cobe on Mar. 07, 2022

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.

Menu

B by Sodexo integrates culinary innovation with therapeutic hospitality to support residents with dementia

By Patricia Cobe on Jan. 26, 2022

The menu, service style and staff training work together to elevate the dining experience and well-being of those with cognitive disabilities.

Foodservice Operation of the Month

How a Meals on Wheels chapter completely reinvented itself

By Julianne Pepitone on Jan. 19, 2022

The nonprofit’s Northeastern Illinois branch built a centralized kitchen, hired an FSD and recast its menu to give food recipients a fresh experience.

Menu

Lean on shelf-stable, versatile ingredients for craveworthy better-for-you options

Sponsored content from our partner California Fig Advisory Board on Jan. 13, 2022

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

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