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

Breakfast in classroom helps reduce stomachaches, absences

Westside Elementary School officials also cited fewer visits to the school nurse after testing a two-week in-class breakfast program.


Sustainability goes beyond the menu

Deputy Editor Dana Moran was impressed by how Ponce City Market's planners maintained the historic building while pursuing green certifications.

These restaurant chains’ wins can be other foodservice operators’ gains. Here are some of the best practices used by the standouts to engage their audiences.

Some parents of students at Ohio-based Canton City School District are pushing for extended lunch periods.

Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.

The program not only ensures students are eating healthy, locally sourced foods, but allows them to harvest produce and learn about where it came from.

Stanton College Preparatory School’s new “Create” station lets students customize nachos, baked potatoes and pasta bowls.

Program helps limit overcrowding in campus dining halls and eateries.

Halal lunches will now be served at five elementary schools in the San Diego Unified School District.

Through a partnership with the Cheyenne County Farm Bureau, the Sidney Public School District is able to serve local beef to students.