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The latest foodservice management practices, food-safety news and more.
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USDA issues nationwide waiver for CACFP at-risk program

Schools and after-school care centers with state agency approval will now be able to serve at-risk meals and snacks regardless of location.

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4 ways healthcare operators are doubling down on employee inclusion and engagement

Here are some strategies healthcare leaders are adopting to make sure staff members feel appreciated and accepted during this stressful year.

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5 low-cost safety moves with a high impact

Sponsored content from our partner WinCup on Sep. 21, 2020

Amid the pandemic, dining out remains a significant safety concern for many consumers.

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61% of pandemic restaurant closures will be permanent, Yelp says

By Heather Lalley on Sep. 18, 2020

Restaurants with the highest closure rates include those specializing in breakfast and brunch, burgers and sandwiches, desserts and Mexican food, the review platform found.

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Colleges pivot as COVID-19 comes to campus

By FSD Staff on Sep. 17, 2020

Jumps in coronavirus cases have led a number of schools to change their policies in dining and elsewhere.

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School nutrition teams under quarantine turn to community to keep kids fed

By FSD Staff on Sep. 16, 2020

Nearby districts and other community members have stepped in to help distribute meals.

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Hospital begins offering curbside pickup for its farm-to-table meals

By FSD Staff on Sep. 16, 2020

Diners can call ahead to place their orders and then drive by the hospital to pick them up.

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Foodservice operators out West face a new threat: Wildfire smoke

By Heather Lalley on Sep. 16, 2020

After pivoting to outdoor dining amid the COVID-19 pandemic, dangerous air is forcing many eateries in the western U.S. to abandon their patios.

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Broward County Public Schools starts offering weekend meals

By Benita Gingerella on Sep. 16, 2020

Any child under 18 can now receive free breakfast and lunch for Saturday.

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Foodworks reimagines corporate cafes in the age of COVID

By Patricia Cobe on Sep. 15, 2020

With fewer workers and greater safety guidelines, one foodservice provider is revamping its office building locations.

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