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

Back to the Future?

Hampden-Sydney College may be a throwback to the heyday of single-sex institutions, but that doesn’t mean it’s not at the forefront of change. At A Glance: Hampden-Sydney College in Virgi...


Healthy Evolution

Employees at Erie Insurance have plenty of ways to learn about health, from nutritional analyses to classes taught by the foodservice manager.   At A Glance: Erie (Pa.) Insuranc...

Q&A with MaryKay Skrypec, SVP of innovation and quality, U.S. Foodservice.

With farmers’ markets springing up in many cities and suburbs, it’s not unusual to see restaurant employees jostling with the public to procure the best locally grown, seasonal produce.

Talk to many chefs these days, especially in fine dining, and they’ll tell you that “local” and “seasonal” are top priorities when purchasing fresh fruit.

At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.

From kiosks to platforms to delivery, operators explore more ways to reach out to customers. Just as the inhabitants of any ecosystem will find ways to adapt and survive, noncommercial operators are ...

A new, roomier cafeteria has boosted participation and created new revenue possibilities for this Ohio school district.   At A Glance: Jackson High School in Ohio •No. of students: 1,800 ...

You can toss just about any ingredient into a salad and keep it healthy.

Contract companies use quality-of-life issues to attract chefs, managers from commercial side of the industry. Despite the innovations in noncommercial foodservice, there remains for many culinary gr...

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