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TCU Dining hosts retail takeover to spotlight birria tacos

This was the first time the university’s retail and resident dining programs had worked together on an event.

Operations

National Restaurant Association takes majority interest in FSD parent company Winsight

FoodService Director and its sister publications will maintain separate editorial oversight.

Operations

9 foodservice trends we’re tracking

Here’s a look at what FSD's editorial team is currently keeping an eye on.

Foodservice Operation of the Month

Flipping the foodservice script

Geisinger Health has been rethinking its menu and operations as it looks ahead.

Operations

University offers dining credit with proof of COVID-19 vaccination

Northern Michigan University is offering between $50 and $100 to students and faculty who upload documentation of their vaccination.

Design

What will college dining halls look like in the future?

As the pandemic wiped out communal dining on campus, foodservice teams were quick to pivot. But as dining in resumes, what comes next?

Workforce

Morrison Living teams up with the CIA to bolster staff training, morale

The partnership will lead to “a tremendous boost in confidence and skill set,” says Morrison’s vice president of culinary.

Menu

What Toyota Stadium is serving up this soccer season

New offerings include a Brussels Sprout Salad and a Macaroni and Cheese Cup that diners can customize with jalapenos or smoked brisket.

Operations

Houston Methodist hospital system to require employees to receive COVID-19 vaccine

Around 95% of its managers and 86% of its employees have already been vaccinated.

Operations

Senior-living community invites celebrity chef Jet Tila to host cooking class

Residents learned how to make chicken teriyaki.

Workforce

College dining team gives thanks for staff

Liberty Dining showed employee appreciation with Thanksgiving-themed food, words of praise.

Foodservice Operation of the Month

‘We know that food is a love language’

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team maintained a focus on students while finding new ways to bring revenue into the foodservice program.

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