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

District expands spring break meal service

School officials estimate that adding the service at 21 schools will cost $10,000 in additional labor.


Cornell hosts a global cuisine night

Students used a passport to access 10 campus dining rooms, each of which served a different type of international fare.

A high school has more than doubled its average number of school breakfasts served.

College students today are much more interested and aware of health and wellness trends than those of previous generations.

The bill would prohibit California schools from withholding lunch from students and require them to notify guardians when unpaid lunch fees reach a certain threshold.

The annual list of top industry leaders includes four noncommercial figures.

Current menu trends weren’t the only takeaways attendees of FSD’s 2017 MenuDirections conference went home with. Here are six predictions for the future of foodservice shared at noncommercial’s marquee event.

Many foodservice operations are focusing their efforts on retaining employees back of house.

Dining staff are using easy-to-replicate displays to draw students to nutritious choices.

The school credited its switch to anytime dining and stepped-up composting efforts with causing the declines.