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2020 has no doubt been a disruptive year for foodservice, but noncommercial chefs have not let a pandemic hamper their activity and creativity. In fact, they've been busier in the [...]

A RANGE OF REOPENING PLANS Three districts give a glimpse into how they're serving students this fall. Students at Penn-Trafford School District in Harrison City, Pa., are eating in the [...]

Gather us in Plan, organize, and structure parish events that foster real friendships. It took nine months of attending services at her new parish before Sam, who is shy by [...]

As operations across the country face unprecedented challenges, the dedication, energy and innovation among those working hard to keep others fed has no doubt been a bright spot. Foodservice Director [...]

It's no secret that the Coronavirus disease (COVID-19) pandemic has placed a strain on several areas of the supply chain. Restaurants are closed, leaving food service distributors to pivot into [...]

Hoa fidgeted nervously with her brown paper lunch bag containing her turkey-and-cheese sandwich, small rounded carrot sticks, and container of applesauce that came in the drab, wrinkled packaging of a [...]

Characters TYRA SLOAN CAMERON MEREDITH ABBY JANEY PRINCIPAL KINGSTON PETER PRATT, a.k.a. Syd Powers OTHER STUDENTS, extras SETTING: School cafeteria with a banner reading Clayton Middle/High is the setting for [...]

Editors from across Winsight's brands set out to understand what the food industry will look like 10 years from now. Expect changes across the foodservice landscape. The year is 2030. [...]

65% OF SCHOOL OPERATORS SAY THEY MAKE ITEMS FROM SCRATCH, AND OTHERS WISH THEY HAD THE RESOURCES TO DO SO. For a K-12 foodservice operator, the challenges can be overwhelming: [...]

When one asks Bruce Simon and Todd Simon, fifth-generation owner/operators of Omaha Steaks, how growth has come for the 102-year-old, Omaha, Neb.-based, direct-to-consumer marketer of steaks and gourmet foods, the [...]

To be successful in 2019 and beyond, stagnation is not an option. Foodservice operators across the country are adapting to a shifting sea of new trends, fresh technologies and changing [...]

Merchandisers seeking to retain or expand consumer purchasing of breaded and battered proteins face a conundrum. Because large segments of shoppers seek products with different attributes, grocery and foodservice operators [...]

In today's market, a nearly overwhelming amount of foodservice technology exists. FSDs could feasibly add technology to almost any area of their business, from ordering innovations to robotics. Whether they're [...]

Scratch cooking is spreading like wildfire. It's taking over foodservice kitchens in schools, colleges, corporate cafes and healthcare systems, if the results of FoodService Director's fifth annual Culinary Council Menu [...]

The school lunch program has gone a long way to reduce childhood hunger across the country. What happens during the summer? It's a muggy August afternoon as I meander through [...]

The impact of convenience stores' foodservice evolution can no longer be denied. Foodservice, including prepared items and dispensed beverages, now accounts for 22.6% of sales at U.S. c-stores, excluding fuel, [...]

YOU COULD SAY some of the best new prepared foodservice entrees, side dishes and snacks have 3D appeal--although you don't need special movie theater glasses to appreciate them. Manufacturers' new [...]

REMEMBER WHEN SRIRACHA was the buzzword dominating restaurant kitchens? Then we watched Korean gochu-jang and Tunisian harissa pepper-based sauces overtake menus. The widespread popularity of these ingredients has helped foodservice [...]

Foodservice operators agree: Innovation is what keeps the menu fresh and guests engaged. But too much innovation may be a turnoff. When we asked the chefs on FoodService Director's Culinary [...]

As a private-label cheese manufacturer, Masters Gallery Foods' facilities are regularly inspected by current and potential partners as well as numerous third-party auditors. The company processes, ages and distributes a [...]

As the tough job market continues, and operators across the country are distracted by thoughts of how to find and keep quality employees, it can sometimes feel as if the [...]

Middle schoolers find they have a lot to learn from the 'new girl,' who is able to equate the behavior of groups of birds and groups of people.... Characters CAELI [...]

Once upon a time, the school cafeteria was for eating lunch and hanging out with your friends. You'd all complain about the consistently cold pizza or brainstorm your next funny [...]

ACCESSORIES/AMENITIESAPPLIANCESAmantii Electric FireplacesAmerican Hotel Register CompanyBittel AmericasBon Chef Inc.Bromic HeatingCarolina Cooks Foodservice Eguipment & SuppliesConair / Cuisinart HospitalityCook-N-Dine International Inc.DaVinci Custom FireplacesDeco Spectrum Ltd.Dometic CorporationExcel Dryer Inc.Fagor America Inc.Grand America [...]

Restaurants and commercial kitchens are notoriously one of the largest consumers of energy per unit of floor area. Moreover, the kitchen ventilation system is often the largest energy-consuming component in [...]

As the light dims on 2018, the state of the noncommercial foodservice industry is brighter than ever. And, as ever, it is an industry that is only as strong as [...]

The loss of the foodservice market because of the COVID-1 9 pandemic has been devastating to the American lamb industry. An estimated 40 to 50 percent of American lamb was [...]

The Coronavirus pandemic has hurt many businesses and affected many ways of life. Restaurants have been hit particularly hard, and the industry is still reeling from reduced capacity, closed dining [...]

Think about the last meal you had in your school cafeteria. Did you finish all the food on your tray? If not, a juicy apple or a container of milk [...]

Today's college diners 'want it all,' says Nadia Jackson, Sodexo's director of retail for North America, noting that a desire for clean ingredients, authenticity, transparency and convenience all play a [...]

IN 2006, animal feed antibiotics were banned in the European Union to address concerns about human microorganisms becoming resistant to the antibiotics the poultry industry had utilized for years. In [...]

Our screenings have yielded numerous benefits, including strong peer-to-peer teaching and diverse interprofessional education opportunities. In a large room, reminiscent of a school cafeteria--tile floors, high ceilings, tables, and chairs--young [...]

Eating a plant-based diet can be both good for your body and the planet. Since schools serve almost 31 million meals a day, could vegetarian-only cafeterias improve public health and [...]

CALL THEM BITS. PIECES, inclusions, mix-ins, or add-ins, inclusions bring both flavor and textural elements to foods. Color, too, can make it to the show by way of inclusions. Trends [...]

Foodservice at retail is a hot commodity these days. Consequently, retailers who ignore the category do so at their own peril, according to a recent report from the Food Marketing [...]

No matter how young they are, if kids are going to make healthy food choices that'll set them up for successful school days, they still have to be reached with [...]

01 PACK IT UP It's back-to-school month, which can mean crazed mornings hustling the brood off to the bus or carpool with sack lunches in hand. Sandwiches are a classic, [...]

FoodService Director magazine started reporting on noncommercial sustainability initiatives in earnest in early 2007, with a story about how the University of Colorado-Boulder was beginning to 'embrace sustainability at students' [...]

To shed light on the retail food industry's most important image builder, traffic driver and differentiation device, WGB presents its inaugural 2018 State of Retail Foodservice report. The idea of [...]

How do you strike the right balance between adventure and familiarity? That's the challenge for menu developers in every segment. Consumers seem to want both. And it came through loud [...]

The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working on collaboration with restaurant operators, continue [...]

Trends in the restaurant industry are fast-paced and disruptive--and they're helping to inform diners' expectations. As foodservice directors and chefs examine their own programs and menus for ideas and ways [...]

Foodservice operators are continuously grappling with the same challenges: How far is too far when introducing unique or new flavors to the menu? How can chefs stay on-trend without alienating [...]