Benita Gingerella

Benita Gingerella
bgingerella@winsightmedia.com


Taproom
Here’s how the University of New Mexico’s Draft & Table went from a student idea to an actual community space.
hot school lunch
Local residents are making sure students have better access to a hot lunch.
The rule will relax sodium, milk and grain requirements for operators.
student choice
In a bid to garner quality feedback from customers, operators are taking taste testing to a new level.
woolsey fire california fire
Noncommercial operators across California are opening up their doors to house and feed those impacted by the blaze.
ISR
University of Illinois' ISR continues to take shape as the team moves indoors for the colder months...
Students got to try a Greek-inspired potato salad from the cafeteria’s new salad bar.
fresh fruit
Students name their favorite types of food to eat between meals.
coffee cake
Operators have given beloved dishes a modern makeover while still keeping their original charm.
The program allows middle and high school students to vote on which dishes should appear on the menu the following week.

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More From FoodService Director

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources