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5 stealable ideas from the ballpark
A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.
With the new school year quickly approaching, K-12 foodservice directors are looking for new ways to meet the challenges of school nutrition—such as meeting sodium restrictions and reducing plate waste—against a backdrop of tight funding. Some innovative operators are thinking outside the box. Here’s a peek at their recommendations.