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K-12 Schools

Operations

Show me the sustainability

 By Dana Moran on Jul. 19, 2016

Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game.

Steal This Idea

Display ideas on the big screen

 Jul. 19, 2016

The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.

Operations

FSD.com gets a makeover

By Kelly Killian on Jul. 19, 2016

The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find recipes, HR best practices and more.

Menu

Vegan and vegetarian at every age

By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

Workforce

3 strategies for negotiating salaries after minimum wage hikes

By Alaina Lancaster on Jul. 19, 2016

As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

People

How to ensure open lines of communication

By FSD Staff on Jul. 19, 2016

You don’t have to be walking the floor eight hours a day, but as your major shift changes come in, you should make it a point to go through the kitchen.

Steal This Idea

Use excess product to create new dishes

Jul. 19, 2016

Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.

Menu

How to implement a vegan menu

By FSD Staff on Jul. 19, 2016

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.

Design

How to reconcept your space with the future in mind

By Amy McKeever on Jul. 19, 2016

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.

Menu

Is frozen as good as fresh?

By Sara Rush Wirth on Jul. 19, 2016

Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.

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