The latest foodservice management practices, food-safety news and more.

4 takeaways from a recent gathering of chefs

Check out a few things learned during FoodService Director’s first Big Ten Conference Chefs’ Summit.


Restaurant chefs try their hand at school lunches

A dozen well-known chefs agreed to create and menu a dish with a food cost of $1.25, just as their K-12 counterparts do. Here’s why.

The appointment comes as a major shareholder in the foodservice giant is exerting more of an influence on its strategy and direction.

Items such as bologna, salami, pepperoni and bacon will no longer be available in school cafeterias.

Parents have the choice of vegetarian lasagna or a steak served with salad, a baked potato and fresh fruit.

Students will receive $4 in vouchers to spend at the market.

See what’s drawing diners to these nontraditional eateries.

With fall well underway, consider some of these ideas to engage diners next month.

Eligible Chartwells employees will be able to earn their associate degree in business from the university.

The older generation has the strongest pent-up demand for delivery and takeout, a new study indicates.

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