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

5 stats on how today’s college students are eating

Get some insight into students' dining habits, courtesy of Technomic.


2 tips for keeping off-premise fries crispy

Keeping french fries hot and crispy as they travel to a is more science than art these days.

Here’s a look at how the three honorees are working to make their foodservice programs the best they can be.

A survey of stadium and arena viewers found a pent-up desire for more convenience and faster service, starting with the ability to order from their seats.

See how schools around the country are honoring nutrition staff.

The program has provided a way to teach students, staff and the larger Princeton community about health, biodiversity and sustainability, all while imparting basic cooking skills.

Suppliers have voluntarily recalled 83 tons of ground beef, but tests indicate that not all 177 victims consumed that meat.

Take your off-site operation to the next level with these tips from noncommercial caterers throughout the country.

Here’s a look at some of this week's revved-up efforts to reduce waste.

Here's what students are looking for foodservice programs to address.

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