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The latest foodservice management practices, food-safety news and more.
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Providence College’s renovated eatery lets students be the chef

 By FSD Staff on Sep. 01, 2021

At Raymond Dining Hall’s "UCook" station, students are given ingredients to prepare their own meals.

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Senior-living community welcomes celebrity chef Jet Tila

 By Benita Gingerella on Aug. 31, 2021

Celebrity Chef Tila prepared dishes such as lo mein with oyster sauce for senior-living residents at Eskaton Village Carmichael.

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Colorado State Board of Health mandates COVID vaccine for healthcare staff

By FSD Staff on Aug. 31, 2021

Employees must be vaccinated by the end of October.

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University of Houston installs smart food lockers on campus

By FSD Staff on Aug. 30, 2021

The lockers will provide contactless service for students, faculty and staff.

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Why fast casuals seem to be investing in more college locations

By Patricia Cobe on Aug. 30, 2021

Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at nontraditional units on campuses and at stadiums, c-stores and more.

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FoodCorps’ new program gives kids a say in their cafeteria

By Benita Gingerella on Aug. 30, 2021

The Our Cafeteria Project has students brainstorm and then execute ideas that improve the cafeteria environment.

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New food pantry at UVA Children’s Hospital leans into the idea of food as medicine

By Amanda Baltazar on Aug. 30, 2021

A Morrison initiative provides healthy items to fight food insecurity and aid patient healing.

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4 marketing opportunities in September

By Benita Gingerella on Aug. 30, 2021

Try these ideas to keep diners engaged as they transition out of summer.

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School district’s themed meal bundles drive student interest

By Benita Gingerella on Aug. 27, 2021

The team at Winston-Salem/Forsyth County Schools developed the bundles to further engage parents and students at home.

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Finding continuous ways to work together

By Julianne Pepitone on Aug. 27, 2021

On this episode of "Dig In," Todd Hollander of John Knox Village shares how a culture centered on teamwork has helped his operation weather the COVID storm.

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