Continue to Site >>>

K-12 Schools

Operations

School districts get creative to grow summer feeding programs

 By Simedar Jackson on Jun. 20, 2016

Foodservice directors across the country have boosted K-12 participation by tapping into technology and innovation.

Menu

6 takeaways from the CIA’s Menus of Change

 By Peter Romeo on Jun. 17, 2016

The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the tweaks that FSDs might want to note.

Operations

Aramark partners with Cat Cora for new dining option

By Simedar Jackson on Jun. 16, 2016

The new fast-casual concept brings healthy, Mediterranean-inspired eats exclusively to Aramark’s business-dining clients.

Operations

Questionable food safety confessions

By Dana Moran on Jun. 15, 2016

Deputy Editor Dana Moran grew up in a household of questionable food safety. Here are some transgressions/worst practices that she still commits today.

Steal This Idea

Cut food waste by incorporating excess ingredients

Jun. 15, 2016

Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.

Steal This Idea

Spend quality time in the kitchen with guests

Jun. 15, 2016

Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.

Workforce

An employee onboarding cheat sheet

By Jim Korner on Jun. 15, 2016

With the mentor’s help, create a 90-day plan that is both unit- and job-specific. Include time frames for tasks to be learned, not mastered. Here's a cheat sheet.

Menu

Salad bars grow up

By Kelsey Squire on Jun. 15, 2016

To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.

Design

Designing concepts that engage diners

By Alaina Lancaster on Jun. 15, 2016

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how ...

Workforce

3 ways to win over human resources

By Alaina Lancaster on Jun. 15, 2016

It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side.

  • Page 126