More in Market Trends

Chefs in Schools The Chefs Move to Schools program, run through the U.S. Dept. of Agriculture, helps chefs and the schools in their communities connect...More

Healthcare consultant Georgie Shockey looks at the implications the healthcare reform bill will have for hospital foodservice departments...More

An exclusive Food Management interview with USDA Deputy Undersecretary for Food, Nutrition and Consumer Services...More

Fresh, local foods simply prepared; regional specialties; and comfort foods done well all appear on top hospital room service menus...More

At the stroke of midnight, the rules change Cravings take center stage and suddenly, it's customized snacks, breakfast burritos and milkshakes for everyone...More

In a moment that should gratify every reader of this magazine, FSD Tim Dietzler of Villanova University was presented with IFMA's Gold Plate Operator...More

Jamie Oliver's "Food Revolution" treats a serious subject, but turns it into reality show spectacle...More

Last January, a well-known consultant interviewed for this annual feature observed, I wish 2009 was already over. That prescient thought became an almost...More

Participation increases can change foodservice financials dramatically, and usually for the better....More

Financial stress. That single phrase captures in two words the dominant undercurrent tugging at campus dining operations throughout the country. For a...More

Irecently had reason to look up the very first issue of Food Management, published back in August of 1972. The cover story was The Dramatic Age of Nutrition,...More