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The latest foodservice management practices, food-safety news and more.
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Texas governor rolls back restaurant capacity to 50%

Coronavirus cases in the state, and more than 30 others, are continuing to climb.

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Seafood prices underscore a complex supply chain

The COVID-19 pandemic wreaked havoc on the foodservice-dependent fishing industry.

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Almost 24,000 restaurants are closed from COVID-19, Yelp says

By Joe Guszkowski on Jun. 25, 2020

Half of those closures are permanent. At first glance, the figure is smaller than earlier estimates.

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USDA extends child nutrition waivers through upcoming school year

By Benita Gingerella on Jun. 25, 2020

Waivers on meal pattern flexibility, congregate meals, meal times, and parent and guardian meal pickup have all been extended.

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Operating a food pantry during a pandemic

By Benita Gingerella on Jun. 24, 2020

The University of Michigan’s Maize and Blue Cupboard has managed to keep students with food insecurity safely fed amid COVID-19.

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Fall semester will bring a major shift to college dining programs

By Patricia Cobe on Jun. 22, 2020

Campuses are changing up foodservice around COVID-19 restrictions.

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How food halls will find their groove again

By Patricia Cobe on Jun. 22, 2020

What will become of one of the industry’s biggest pre-pandemic trends?

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14 quick tips for better foodservice hygiene

By Joe Guszkowski on Jun. 19, 2020

Cleaning routines are more important than ever as dining rooms reopen across the industry.

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5 silver linings from this week: June 19 edition

By Benita Gingerella on Jun. 19, 2020

Operators are continuing to step up to reduce hunger in their communities.

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Beef and seafood prices skyrocket

By Patricia Cobe on Jun. 18, 2020

As they reopen, foodservice concepts are getting slammed by the high cost of proteins. Is relief in sight?

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