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The latest foodservice management practices, food-safety news and more.
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Connelly Awards for Best in Army foodservice announced

 Jan. 09, 2012

Jan. 9—The winning units for the 2012 Philip A. Connelly Award for Excellence in Army food service were recently announced for the active Army, National Guard and Reserve components. The awards ...

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Indiana University dining hall opens after $1 million renovation

 Jan. 09, 2012

Jan. 9—At Indiana University, South Bend, a $1 million renovation has transformed the campus dining hall into the University Grill. According to an article on WSBT.com, the new space features a...

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Food truck brings diverse menu to UC Riverside

Jan. 06, 2012

Jan. 6—The Culinary Chameleon, the University of California, Riverside’s new 32-foot food truck, will bring an always-changing menu option to campus beginning in mid-January, according to ...

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Falling into Food

Jan. 04, 2012

Teresa Braden had never worked outside of her home until she moved to Montana, where she got a job working at a Wendy’s restaurant with her daughter. She then followed her daughter to a local hospit...

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Yale's Phillips moves to Baylor Medical Center

Jan. 03, 2012

Jan. 3—Yale Dining announced that Regenia Phillips, director of residential operations, has accepted a position with Aramark Healthcare at Baylor University Medical Center in Dallas. In her new ...

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Letter of hope

By Paul King on Jan. 03, 2012

Over the years, I have received several letters from inmates incarcerated in state or federal facilities. These letters usually come from prisoners seeking pen pals, or from people who want to complain about the quality of the food at the prison.

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On the Receiving End

Dec. 22, 2011

When food supplies arrive for delivery at your loading dock, the HACCP—Hazard Analysis Critical Control Point—approach to ensuring food safety kicks into high gear. Proper receiving sets t...

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Solving the Purchasing Puzzle

By Becky Schilling and Lindsey Ramsey on Dec. 20, 2011

Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges. FSD spoke to operators about how they handle the challenges invol

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KBT Café Roasts Coffee On Site

By Lindsey Ramsey on Dec. 20, 2011

As part of a university initiative to expand the north part of campus, Yale Dining opened a new coffee shop, the KBT Café, in that section of campus this fall. To set the café apart, Thomas Tucker, director of retail development and operatio

Operations

Child nutrition directors use USDA Foods to create budget-friendly, from-scratch items

Dec. 19, 2011

Cooking from scratch is one of the big trends in school foodservice. With budgets slashed and prices rising, producing items in house can be a fiscal challenge. Some child nutrition directors say taki...

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