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K-12 Schools

Operations

App aims to combat wage hikes

 By Sara Rush Wirth on Aug. 15, 2016

Operators will automatically be alerted of a pending battle and given a voice.

People

How to transition from summer to nonseasonal staff

 By FSD Staff on Aug. 15, 2016

Don’t just think about minding the seasonal worker gap; foodservice directors have to look at the bigger picture. That’s where a succession plan comes in.

Steal This Idea

Create targeted social media accounts

Aug. 15, 2016

North Carolina State University has Twitter and Instagram accounts and uses the hashtag #WellFedWolfPack to highlight healthy and delicious foods on the menu.

Menu

Vegan nachos

By Patricia Cobe on Aug. 15, 2016

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

Operations

3 rules for modern decade-theme dining

By Julianne Pepitone on Aug. 15, 2016

Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.

Operations

Waste reduction results beyond the environment

By Dina Berta on Aug. 15, 2016

Through recovery, waste reduction and sustainability challenges, operators, particularly at schools and universities, are issuing mandates to reach a zero-waste goal.

Operations

Sodexo launches integrated food production platform

By Alaina Lancaster on Aug. 15, 2016

The new program bundles menus, recipes, purchasing and inventory to maximize operators’ time.

People

How to create a cohesive culture

By Jim Korner on Aug. 15, 2016

If you expect the new staff to become a part of your culture, you must treat them as a member of the family. They must feel welcome and part of the team.

Menu

Halal expands beyond C&U

By Simedar Jackson on Aug. 15, 2016

While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.

Operations

Evolution of the mobile eatery

By Dana Moran on Aug. 15, 2016

FoodService Director talked to mobile-dining veterans from across the country about how their trucks have evolved and their surprising features.

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