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The latest foodservice management practices, food-safety news and more.
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Director teaches "Tot Chefs" class to students and parents

 May 01, 2012

Classes offer students and parents lessons on healthy cooking.

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Defining Sustainability: Bon Appétit Leads the Way

 By Paul King on Apr. 30, 2012

Nearly 20 years ago, Fedele Bauccio had a vision. He had founded Bon Appétit Management Co. on the mantra of flavor. His goal was to make Bon Appétit’s accounts celebrate food. His company was among the first to hire executive chefs to

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Program brings local produce to Wash. district

Apr. 30, 2012

Haverst of the Month program features different local produce each month.

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U of Mich. promotes Frank Turchan to executive chef

Apr. 30, 2012

Dining services at the University of Michigan, in Ann Arbor, has named Frank Turchan executive chef for Residential Dining Services.

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Arizona State expands kosher options

Apr. 30, 2012

Aramark now provides prepackaged kosher meals for students.

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USDA releases rule on performance-based reimbursements

Apr. 27, 2012

State agencies to determine if districts receive additional 6 cents per meal.

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Mich. director takes nutrition fight to USDA

Apr. 27, 2012

Director concenred with nutrition information supplied to schools from manufacturers.

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Chartwells introduces white whole-wheat pizza crust

Apr. 27, 2012

Crust uses flax seeds for extra health boost.

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Apple to build new employee-only cafeteria

Apr. 26, 2012

New cafeteria will allow Apple employees to discuss business freely.

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Don’t Blame NYC's Breakfast in the Classroom for Obesity

By Becky Schilling on Apr. 26, 2012

Last week a story came out in the New York Times about a study that cited students in New York public schools were eating breakfast in multiple locations and were therefore “inadvertently taking in excess calories.”

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