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K-12 Schools

Operations

Calif. district hopes centralized kitchen will improve foodservice

By FSD Staff on Apr. 18, 2016

The $40 million kitchen has been in the works for several years, and should cut down on the use of prepackaged meals.

Workforce

The growth of the gig economy

 By Alaina Lancaster on Apr. 18, 2016

The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.

Operations

NH elementary school raises breakfast participation by 42 percent

By FSD Staff on Apr. 18, 2016

Officials attribute the uptick to attractive presentation—as well as a cinnamon smoothie.

Steal This Idea

How to steam without a steamer

Apr. 15, 2016

Operators don't want to be caught without steaming capibilities, but if the kitchen's steamer is on the fritz, it's time to break out the tilt skillet.

People

How to bring a larger operation to a smaller program

By Jim Korner on Apr. 15, 2016

A smaller foodservice operation may not be able to have multiple cook-to-order food stations like larger counterparts, but could have one great station.

Operations

How to implement a fish-to-school program

By FSD Staff on Apr. 15, 2016

Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.

Menu

Cake gains a healthier halo

By Patricia Cobe on Apr. 15, 2016

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

Operations

Lessons in local food safety

By Alaina Lancaster on Apr. 15, 2016

Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety.

Operations

Private Calif. school’s cafeteria earns sustainability designation

By Bianca N. Herron on Apr. 15, 2016

An international nonprofit has certified Muse School for its efforts to promote nutrition in an environmentally friendly way.

Menu

A snacking snapshot

By Patricia Cobe on Apr. 15, 2016

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

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