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Biography

Lynn Freehill-Maye

Articles by
Lynn Freehill-Maye

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How chefs at St. Jude are cooking up feel-better fuel

Rick Farmer and Michael Vetro focus on food that nourishes and heals.

Operations

When marketing meals, K-12 schools think outside the lunch box

FSDs are reaching everyone from kindergarteners to high schoolers (and even their parents) with garden tours, cooking competitions, rolling food setups and, of course, Instagram.

Some school districts are expanding the Community Eligibility Provision, while others are scaling back.

Take a cue from the hospitality or retail sectors and serve customers more hours of the day.

School FSDs are boosting health and engagement in the lunchroom—while keeping an eye on Washington.

Here’s how operators are balancing more tasks than ever, from interior design to staff training.

Schools of three different sizes share how they make late-night service work for their operations.

Here are some tips for snagging grants and hosting imaginative events.

It’s not just about local—finding small producers with a good story is key.

Smart operators are leading the charge on food allergies, special diets and beyond.

How to address the concerns of diners still buzzing over this undefinable trend.

How to excite diners about the new face of food as medicine.