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Here's look at the K-12 School Foodservice Trends report from the February 2013 issue of Food Management....More

Here's a look at the College trend report from the February 2013 issue of Food Management...More

When it comes to the food Senegal, Ethiopia and South Africa, Wilbert Jones, president of the Wilbert Jones Company, is spreading the word...More

Robert Wood Johnson Foundations says obesity, disease and medical costs will increase over the next 20 years...More

For the first time ever, Food Management IDEAS conference merged with the MUFSO (Multi-Unit Food Service Operators) Conference...More

Pop-Up Cafés from CulinArt, Inc. offer more sophisticated fare than traditional food stands...More

Clarion Group research says breakfast sales at employee food services have significantly diminished over the past five to seven years....More

Palm-scanning technology is popping up nationwide as an accepted way to track and validate identities....More

Bold flavors, round-the-clock snacking and innovations both large and small were the focus of the Menu Building Innovations panel at MUFSO. Connectivity between customers, chefs and manufacturers was also a theme. Panelists included Diana Duddy, national account manager, Sweet Street Desserts; Steve Logan, research chef-culinary services manager, Ventura Foods; and Tony Seta, director culinary services/Corporate Executive Chef, Butterball Foodservice. Nancy Kruse, president, The Kruse Company & columnist, Nation’s Restaurant News, served as moderator....More

Former Utah governor Jon Huntsman outlined issues that will shape the economic future for restaurants at the 2012 MUFSO conference...More

A program designed to encourage more healthful food choices through simple color-coded labels and the positioning of items in display cases was equally successful among all categories of employees at the Massachusetts General Hospital cafeteria...More