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Becky Schilling

Articles by
Becky Schilling

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Operations

Technology, kids and produce

Four million dollars. That’s the estimated figure of the amount of food that’s being thrown away in schools each day, according to a study by Cornell and Brigham Young universities.

Operations

2014 B&I Census: Once again, most B&I operators see increased revenue

Forty-five percent of operators reported that their subsidies have increased in the past year, up from last year’s survey, in which only 26% saw an increase.

Operations

A president’s perspective

Earlier this year at an educational summit I had the opportunity to spend some time getting to know Leah Schmidt, director of nutrition services at Hickman Mills C-1 School District, in Kansas City, Mo.

People

Bertrand Weber: Game on

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.

Operations

Douglas County opts out of NSLP

The district’s nine high schools are no longer on the federal meals program following a potential $3 million loss in sales due to Smart Snacks rules.

Operations

Busting out of the silo

Two Minnesota districts are working together for the betterment of their students.

Menu

Menu insights: chocolate

Chocolate is found on 32% of menus and more data from research firm Food Genius.

Operations

A unicorn in the room

A politician gets it right at the opening session of the School Nutrition Association’s conference.

Operations

2014 Healthcare Census: Hospitals getting better grip on Obamacare

Other highlights in our 2014 Hospital Census include an increase in patient and retail meal counts.

Operations

Five insights from FARE

From creative advertising to allergen labeling, get the lowdown from the 2014 FARE conference.

Operations

Kitchen virgin no more

People always ask me how I got my job, assuming I have a culinary background. In reality, it’s quite the opposite. As I recently told a friend, I’m very adept at ordering takeout.

Menu

The Healthy 15

From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we showcase 15 operations that are at the forefront of creating a healthy foodservice environment for both their employees and guests. These 15 operations were selected from nominations across all market segments.

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