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FSD Update

Operations

Technomic: GPOs' foodservice influence increasing

 May 31, 2013

Operators made $19.7 billion worth of purchases through GPOs last year.

Operations

Are School Districts Embracing Food Trucks?

 By Paul King on May 30, 2013

Food trucks, we’ve seen, are all the rage on college campuses. Even smaller campuses, such as Princeton University in New Jersey, are finding uses for food trucks—in Princeton’s case, as a mobile concessions stand for sporting events and as a portable kitchen for catering gigs.

Operations

Kentucky schools consider free lunches for all

May 29, 2013

School board weighs option of providing completely free lunches to Webster County schools.

Operations

Weekly Indian meals delight hospital café customers

May 28, 2013

Chef highlights vegetarian meals through Indian cuisine.

Operations

Styrofoam lunch trays recycled into paving bricks

May 28, 2013

Instead of sitting in a landfill for centuries, used Styrofoam school lunch trays are now being converted to paving bricks in Michigan City, Ind.

Operations

Middle school students develop food allergen detector

May 28, 2013

Detector uses rama spectroscopy to determine if food contains allergens.

Menu

Desserts: Pizza’s Sweet Side

By Kate Parham Kordsmeier on May 28, 2013

Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors of dessert pizzas: apple, cherry and s’mores.&nbsp

Operations

California charter school approved for organic meals

May 28, 2013

City school officials approved an extra $95,000 annually to support program.

Steal This Idea

Dietitian Tours

May 13, 2013

We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the healthiest choices. They learn about our color-coded system, which allow

Menu

Mushroom Medley

By Kate Parham Kordsmeier on May 11, 2013

In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits mushrooms, which “are great because they’re so high in moisture,

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