Food Management

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  1. FM Profile: Mark Freeman 
  2. Chefs Get Creative With Kebobs 
  3. Flatbreads Gain Ground 
  4. The Silver Platers' Playbook
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Our Latest Media
Onsite News & Trends
May 16, 2013
Article

Now That’s One Veteran Employee!

Guest Services honors staffer’s 60 years(!) of service....More
Beeman Elementary School
May 16, 2013
Article

Kids Lend a Hand to Sort Waste for Recycling

Healthy eating and healthy clean-up are the focus at Beeman Elementary School in New Haven, VT...More
Roland Mesnier
May 14, 2013
Article

Hail to the Chef?

UMass puts on a special event “state dinner” for graduating seniors complete with a “presidential” appearance…...More
May 14, 2013
Article

UConn Has Latest LEED Gold DC

Green Building Council designation cites energy efficiency and waste reduction as key factors....More
Gretchen Couraud
May 13, 2013
Article

Q&A: NACUFS' Gretchen Couraud

NACUFS’ new executive director sees a need for a strategic focus on membership, communications and member services offerings....More
May 7, 2013
Article

UMD Chefs Strut Their Stuff at Farmers Market

University of Maryland chefs cook with ingredients from local farmers...More
May 6, 2013
Article

K-12 Joins a Catering Revolution 1

Schools are tapping into catering as a profitable revenue stream while highlighting their team’s culinary capabilities....More
Baked Maitake "Oyster"
Apr. 30, 2013
Article

K-12 Chefs Dazzle in Mushroom Recipe Contest

Twelve innovative recipes showcase the versatility/swapability of mushrooms....More
almond-milk-berry smoothie
Apr. 23, 2013
Article

Low Carbon Food for Earth Day 2013

Reducing carbon footprint with earth-friendly menu items at 500 college and B&I cafes across the country....More
Roger Williams University
Apr. 16, 2013
Article

What a Treat: Surf & Turf Tradition for Students  

Annual Steak & Lobster Dinner at Roger Williams University gets students talking, posting tweets, donning lobster bibs...More
Michael Bailey
Apr. 15, 2013
Article

Q&A with Michael Bailey  

Elior’s move into the U.S. puts a new international player in the arena with Compass, Sodexo and Aramark...More
Baton Rouge General
Apr. 11, 2013
Article

Putting “Health” Into Healthcare Dining

Contract firm works with hospital client to encourage healthier dining habits...More
SImple Servings
Apr. 11, 2013
Article

Sodexo Concept Avoids Allergens  

Simple Servings menus dishes free of seven common allergens...More
Apr. 10, 2013
Article

Defining Sustainability  

Expect definitions of what makes seafood sustainable to grow more complex and controversial....More
Salad dressing
Apr. 9, 2013
Article

‘Extreme’ Dressings Get Kids Into Salads

Farm-to-table eating is made fun with low-fat, low-cal, simple-to-make salad dressings in wild flavors....More
Kid chefs
Mar. 26, 2013
Article

Kid Chef Hopefuls Compete in Salad Competition  

Future Chef Competition features 5th graders’ best healthful salad recipes...More
Nazim Khan
Mar. 22, 2013
Article

Beyond Tuna Casserole

Seafood casseroles can be elevated from their comfort-food niche, but there’s still a spot in customers’ hearts for the classic...More
Frequently Requested

As a K-12 operator, how do you deal with lunch line students who are overdrawn on their lunch accounts and have no cash to pay for a school meal?

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Onsite News Briefs
  1. John Metz, Jr., Wins IFMA Gold Plate  
  2. NACUFS Announces Sustainability Award Winners  
  3. KU Expands Rooftop Garden  
  4. Cal Poly Pomona Rolls Out Food Truck With "We Proudly Brew" Starbucks Items   
  5. Onsite Operators Dominate NRA Innovation Awards  

Commentaries and Blogs
John Metz wins 2013 IFMA Gold Plate
by John Lawn
Posted 2 days ago
in Bandwidth on the Run
Dining on Demand Goes Solo
by Julie Jones
Posted 1 week ago
in Renovation Realities
Dollars and Cents...
by Julie Jones
Posted 1 week ago
in Renovation Realities
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The Silver Platers' Playbook
Chefs Get Creative With Kebobs
Q&A with Michael Bailey
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