Benita Gingerella

Benita Gingerella

work clique
Operators share how they’ve managed to discourage cliques in the workplace.
fresh lettuce
Whether through campus orchards or shipping container farms, schools are bringing fresh produce to students—from the garden plot to the plate. ...
Tony McDonald has been at the helm of the dining services company since 2015.
grilled lettuce
See how a Chicago operation cuts costs and waste with multiple applications for grilled romaine.
A word dating back to biblical times, gleaning refers to the collection of excess produce from farms that is then donated to those in need.
Cathy Desquesses will join Sodexo’s executive team after spending 20 years at General Electric.
pizza oven
Wood-fired ovens take the biggest slice of the pie.
The company will no longer offer plastic straws at its 1,000 cafes and restaurants.
The event aims to highlight fresh fruits and vegetables in school meals.
The winners will be honored at the SNA’s Annual National Conference this summer.


More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code