FoodService Director magazine

02/14/2025

The dining team at the university worked with various partners to provide free boxes packed with produce sourced from local farms, in an effort to fight against food insecurity.

02/13/2025

Check out some news you may have missed this week, including the Liberty University Dining team hosting a speed dating event for students and how the nutrition team at a district in Texas is keeping milk cartons from going in the landfill.

02/12/2025

It's next-level hospitality to give the meals you serve an added boost of wellness with of-the-moment ingredients like chaga or lion's mane mushrooms, tried-and-true stars like salmon, citrus or dark chocolate.

02/12/2025

Students are now enjoying a handful of scratch made breakfast options including ham and cheese croissants and breakfast burritos.

02/12/2025

A sparkly mocktail created at urban mushroom farm North Spore, this is sure to jumpstart your vision quest for the new year.

02/12/2025

We think the Big Lebowski would approve of this chaga tincture-spiked version of the White Russian from North Spore.

02/11/2025

Also in this week’s K-12 legislative update: A bill in Tennessee would get rid of the reduced-price school meal category and an Oklahoma Senator wants to continue a program that reimburses schools in the state who source local products for meals.

02/10/2025

The 24-hour space is stocked with a variety of sandwiches, wraps, salads and snacks as well as coffee, water and tea.

02/10/2025

Eurest has teamed up with Direct Coffee, a sustainable coffee company that offers various blends of ethically sourced and eco-friendly coffee.

02/10/2025

The district has worked on incorporating additional local ingredients to its menus and is offering students the opportunity to further engage with food through culinary classes and more.

02/06/2025

Catch up with the latest food service industry news with 5 things with FSD.

02/06/2025

An increase in diner participation throughout the various segments helped Aramark with a strong start to the first fiscal quarter of the year. The company has high hopes for 2025 and does not expect to see a significant impact from tariffs recently imposed the Trump administration.

02/06/2025

Take an exciting look at the FSD Chefs Immersion event, where culinary creativity took center stage! Chef Jules Bott, Appalachian State University, Chef Michael Brainard of Ole Miss and Chef Matthew Ward from University of North Texas teamed up to craft innovative menu items for the college and university dining scene.

Utilizing premium products supplied by Unilever Food Solutions, these talented chefs explored bold flavors, fresh techniques, and modern trends to redefine campus dining experiences.

Watch as they collaborate, experiment, and showcase their passion for elevating food service.

Take an exciting look at the FSD Chefs Immersion event, where culinary creativity took center stage! Chef Jules Bott, Appalachian State University, Chef Mich...

02/05/2025

Take an exciting look at the FSD Chefs Immersion event, where culinary creativity took center stage! Chef Mark Moritz from Virginia Tech and Chef Resz'nay Skinner from Tulane University teamed up to craft innovative menu items for the college and university dining scene. Utilizing premium products supplied by Unilever Food Solutions, these talented chefs explored bold flavors, fresh techniques, and modern trends to redefine campus dining experiences.

Watch as they collaborate, experiment, and showcase their passion for elevating food service.

Take an exciting look at the FSD Chefs Immersion event, where culinary creativity took center stage! Chef Mark Moritz from Virginia Tech and Chef Resz'nay Sk...

02/05/2025

In her new role, Dangaran now oversees food and beverage at many venues across the East Coast, including The Norton Museum of Art in Florida and Zoo Knoxville in Tennessee.

02/05/2025

From a savory South American snack to sweetly simple maple cupcakes, bacon-studded truffles and more, these magical maple syrup-forward recipes will get your creativity flowing.

02/05/2025

The new Compass sector, which has already won a CBRE Award, finds intersections for experiential business dining in the new work climate through things like local restaurant tie-ins, group meal delivery, food trucks, fun pop-ups and more.

02/05/2025

Created by Bob Bankert at UMass-Amherst, this maple-forward recipe uses Eggo waffles in a whole new way.