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FoodService Director magazine

A trusted source for non-commercial operators, focused on profitability & innovation. Also found on Twitter

11/01/2024

Bertrand Weber, director of culinary & wellness services at Minneapolis Public Schools, received the Golden Foodservice Director of the Year Award, FAME’s most prestigious honor.

11/01/2024

Starting in the 2027-28 school year, families who qualify for free or reduced meals will no longer have to pay junk fees when adding money to their child’s meal account.

10/31/2024

Food service editors revealed what’s trending in breakfast during the International Editorial Foodservice Council’s (IFEC) conference held earlier this week in Chicago.

10/31/2024

The dining team at the university in Salt Lake City recently teamed up with Ramen Monster, a South Korea-born ramen robot maker, to bring the concept's automated ramen machines, built to bring "affordable and cheerful five-minute flavor" to campus.

10/31/2024

On the latest episode of Onsite with FSD, senior living operators Dr. Milton McGowian and Rosemary Aho share the latest tech trends happening in senior living dining and their tips for successfully implementing technology at senior living operations.

10/31/2024

Catch up with all the industry news you may have missed with 5 Things with FSD.

10/30/2024

Dramatic fermented carrots with an umami punch, ancho-spiked sweet potatoes folded into porky quesadillas, a clever plant-based Bolognese sauce and more will have you rooting for root veggies this fall.

10/30/2024

Celebrity chef founded hospitality company teams up with Aramark Sports + Entertainment to bring its services to a larger audience.

10/30/2024

The dining team at Niagara University, whose foodservice is managed by Metz Culinary Management, recently hosted an Oktoberfest themed event.

10/30/2024

Also in this week’s K-12 legislative update: A federal bill would provide halal and kosher meals training to schools.

10/30/2024

A look at how different foodservice operations throughout the industry are celebrating the spooky holiday this year.

10/29/2024

New survey by Restaura finds some boomers’ decision to age in place may be driven by what they want to eat in their golden years.

10/29/2024

Eggs are everywhere, strawberry infuses spicy condiments and sea spaghetti may be the new pasta.

10/28/2024

Fifth graders at Avondale School District in Auburn Hills, Michigan got a chance to sample and “purchase” local produce at the district’s first ever farmers market.

10/28/2024

The team had convenience and comfort for guests in mind with this technology update.

10/28/2024

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 3099067.

10/25/2024

Heritage Kitchen, Compass Group's new cultural culinary program, allows the foodservice provider's dining locations to team up with local businesses and promote global and local cuisine.

10/25/2024

Over a year in the making, the food management company’s new and improved wellness program aims to take a more holistic approach to health.

10/25/2024

No traces of the pathogen have been found in the produce, but vendor Taylor Farms and at least one of the distributors it uses, US Foods, have begun a recall.

10/24/2024

Sodexo’s shift to focus on food service led to a strong performance in the fiscal year 2024

10/24/2024

In this edition of FSD’s Heart of Foodservice, we’re jumping, leaping and hopping into the fall season with new milestones marked, including TCU’s Horned Frog dietitians and dining working in harmony for 20 years, a meaningful celebration of Indigenous Peoples Day, a medical center in Texas ge...

10/24/2024

Gather ‘round the Onsite with FSD campfire for a chilling ghost story from Chef Jonathan Pye, along with a preview of ADC’s culinary plans for the rest of the year and beyond.

10/23/2024

The event boosted attendance by 49% compared to a typical Wednesday.

10/22/2024

A report by Technavio estimated that the foodservice market in the U.S. will grow by $204.8 billion from 2024 to 2028

10/22/2024

Also in this week’s K-12 legislative update: The School Nutrition Association advocates for a school nutrition practitioner to be included on the 2025 Dietary Guidelines Advisory Committee.

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Videos

Onsite with FSD: How two senior living operators are using tech

On the latest episode of Onsite with FSD, Dr. Milton McGowian and Rosemary Aho share the latest tech trends happening in senior living dining and their tips for successfully implementing technology at senior living operations. Listen and subscribe on Apple Podcasts or Spotify.

Onsite with FSD: How one K-12 operator is bringing sustainable seafood to students

October is National Seafood Month, and to celebrate, we sat down with Jason Tepper who is the Executive Chef at Alexandria City Public Schools in Alexandria, Virginia. Listen to the full episode and subscribe on Apple Podcasts or Spotify.

On this episode of Onsite with FSD, the podcast of FoodService Director, we get to know Amy and Dan Stocking, who are third-generation owners at Turner’s Blueberry Farm, where they brought the farm into this century with social media, and have become part of a community where they help educate people on agriculture and the delicious superfood. Listen and subscribe on Apple Podcasts or Spotify.

Onsite with FSD: Loyola Marymount's Student Led Student Fed initiative deepens connection with food

At Loyola Marymount University in Los Angeles, student engagement with the dining program has never been better thanks to the team’s student led, student fed initiative. Listen to the full episode on Apple Podcasts or Spotify.

Onsite with FSD: Florida watermelon farmer shares her juicy story

Rachel Syngo, who serves as foodservice committee chair for the National Watermelon Board, is an eighth-generation farmer who left the corporate world and returned to her roots. Listen to the full episode on Apple Podcasts or Spotify.

On this episode of Onsite with FSD, we sat down with Director of Nutrition Services for Greeenville County Schools Ron Jones and Registered Dietician and Culinary Specialist for Greeenville County Schools Lauren Couchois to talk about how their partnership with the Special Education Department came to be and how it provides benefits to both students and the nutrition department as a whole. Listen on Apple Podcasts or Spotify.

Onside with FSD: Chefs Yolanda Santiago and Chad Cliffe

On this episode of Onsite with FSD, we have a conversation with two campus executive chefs from North Carolina State University who, over the last few years, have become known for their leadership chops. Listen to the full episode on Apple Podcasts or Spotify.

Onsite with FSD: Diversity is on the menu at Littleton Public Schools

On this episode of Onsite with FSD, FoodService Director's podcast, we learn about what it takes to put cultural diversity into the menu. After hearing that students were looking for more culturally inclusive menu items at lunch, Food Service Director for Littleton Public Schools in Massachusetts Leah Botko set out to create a menu that would better reflect the diversity of the student body. Listen on Apple Podcasts or Spotify. https://www.foodservicedirector.com/menu/diversity-menu-littleton-public-schools

Healthy Frogs program brings a well-rounded approach to student wellness

Listen to Maddie Jacobs, campus dietitian and head of the Healthy Frogs program at Texas Christian University, as she shares her vision for student wellness on this episode of Onsite with FSD. Listen to the full episode on Apple Podcasts or Spotify. https://www.foodservicedirector.com/operations/how-texas-christian-universitys-healthy-frogs-program-brings-well-rounded-approach

Onsite with FSD: The rise of regenerative farming empowers Minnesota communities

On this episode of Onsite with FSD, FoodService Director’s podcast, we talk with Colin Cureton, director of adoption and scaling for the University of Minnesota (UMN) Forever Green Initiative and Emma Dempsey, sales and marketing manager of the American Hazelnut Company, who share with us the strides they’re making with regenerative farming. UMN’s Forever Green Initiative is developing and improving winter-hardy annual and perennial crops that protect soil and water while boosting farmers. This means creating new crops for Minnesota farmers, ensuring they meet the goal of land preservation. One new crop is a type of hazelnut, and it’s interesting to see what agriculture can do to really change lives for the better. Listen on Apple Podcasts or Spotify.

University of Michigan chef’s winning attitude is her super power

On this episode of the Onsite with FSD podcast, University of Michigan Executive Chef Bouakhanh “Bou” Greene, CEC, talks about her recent win at NACUFS (National Association of College & University Food Services) National Culinary Challenge. Listen on Apple Podcasts or Spotify.