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Students at the University of North Colorado, in Greeley, started clamoring for lunches-to-go in the early 1990s, just as the trend for portable meals started to heat up. The university [...]

I often buy my lunch from a nearby corner market that features a hot and cold food buffet. (No, in this case, I can't practice what I preach; there's no [...]

What's non-commercial foodservice? I'm glad you asked. This question has come up often in recent times, as more facets of the food and foodservice industries take notice of it. There [...]

Cara Operations' sale of Beaver Foods to Compass Group last year leaves Cara Health Svcs. as the Canadian management firm's lone non-commercial operating unit--which has its sights set on the [...]

The foodservice management arrangement to begin this fall at the Pentagon and fully take effect next March is designed to provide employees with more fast-food options with a high emphasis [...]

The reality of career growth and occupational advancement makes change inevitable, as well as lamentable. Still, we're always happy for the people in foodservice when we hear stories of them [...]

Choice Picks Food Court is targeting various non-commercial and non-traditional locations as it seeks unit and sales growth following its departure from the Choice Hotels chain. Now wholly owned by [...]

Teenage drinking has always been an issue for parents, educators and the community, but it seems there's more attention on the issue now than when many states raised their legal [...]

Tyson Foods has introduced Orville & Wilbur's Wings Just Right, a manufacturer's branded concept featuring chicken wings--dubbed Landing Strips--and Kitty Hawk Chicken Sandwiches. Menu boards feature a motorized propeller to [...]

Sodexho Marriott Svs. has established short- and longterm goals ranging from effective culinary programs to purchasing efficiency to increased communication. All are designed to improve productivity at every level, from [...]

Call me partial, but I recently saw a news brief in USA Today dealing with foodservice and (but not in) a non-commercial setting that I just couldn't let pass without [...]

I'm pretty confident I've gotten your attention with this subject, for this is the time of year when nearly all the media is replete with reviews of what happened and [...]

Orion Food Systems' portfolio of branded concepts now stands at 13, due to recent acquisitions and licensing agreements. Now, the foodcourt franchisor is poised to launch an all-out attack on [...]

The foodservice dept. at Milton Hershey School in Hershey, PA, has emerged from a divisional review by a new fsd with five nutritional programs, improved delivery of food products, a [...]

This year, the youngest of the baby-boom generation (generally those born between 1946 and 1964) turns 60--which means they're five years away from being thought of as 'senior citizens,' six [...]

Publicly-traded Aramark (stock symbol: RMK) is obligated, like all public companies, to file quarterly financial statements and detail its income, expenses, profits and losses in an annual report. But when [...]

When times are tough, the tough continue to do what they do best, according to Fedele Bauccio, ceo of Bon Appetit Mgmt. Co. Events of the past year have presented [...]

Picture this: A Taco Bell manager in Phoenix calls a Taco John's manager in Palm Springs and asks if she can visit the store in order to see its implementation [...]

Conventional 'wisdom' says that trends migrate into the non-commercial realm from virtually every other segment of the foodservice industry, from fine dining to quick-service and everything in between. I've heard [...]

Recent research shows that Americans spend half of their food dollar away from home. And a new Zagat survey shows that majority of diners are eating out more than they [...]

A funny thing happened to the school foodservice market on its way to eliminating unhealthy foods from cafeterias and vending machines and improving the health and wellness of the nation's [...]

By the time you read this, the Bon Appetit Management Company Eat Local Challenge will have occurred anywhere from just days to a week or so ago--meaning it took place [...]

Here at FSD, we editors subscribe to a number of e-mail newsletters to help us stay informed about the goings-on of non-commercial foodservice around the country, as reported on by [...]

TORONTO -- Sustainability in foodservice can mean many things: sourcing locally grown products, sourcing organically grown products, sourcing responsibly grown or harvested products, and even operating dining facilities in a [...]

You may have noticed a new, yet familiar, byline in the past few issues of FoodService Director--that of Paul King, who has joined the staff as a senior editor. I've [...]

'See anything interesting?' That's a question I fielded several times last month as the School Nutrition Association's Annual National Conference, held in Los Angeles, drew to a close. Before answering, [...]

I passed by my oldest child sitting at his computer not too long ago and couldn't help but notice how he was multi-tasking his way through his evening. This didn't [...]

One of my favorite parts of air travel is the sensation of being above the clouds--to see clouds of any sort from above, where it's always sunny and bright, instead [...]

I am now a 'righteous brother'--not because I have a deep, soulful baritone (or a soaring tenor, for that matter), but because I attended my first (and certainly not last) [...]

The philosopher and poet George Santayana wrote, in 1905, 'Those who cannot remember the past are condemned to repeat it.' Nothing more true could be said with respect to the [...]

Yogi Berra is said to have said, 'It's deja vu all over again.' It ranks as one of my favorite Yogi-isms not least because, as I've written in this space [...]

The bottled water industry is one that has enjoyed almost unbridled growth and success for the better part of the last 10 to 15 years. In 2000, we each drank [...]

What are you doing to increase your average check? That simple question, within the context of the FSD readership, was the first thing to pop into my mind upon reading [...]

December is typically the month for reflections and projections, especially among magazine editors, public relations professionals and other pundits. Who am I to disappoint? Of course, we all know what [...]

They say lightning never strikes twice in the same place, but it nearly did for the Society for Foodservice Management this year. And SFM barely escaped unscathed. In fact, lightning [...]

To comment on recent Hurricanes Rita and Katrina, or any natural or man-made disaster, for that matter, a writer assumes a heavy burden. At least that's the feeling of an [...]

A study showing how allergies are on the rise in America came across my desk the same day as another pointing out an expected surplus in the U.S. peanut supply. [...]

At FoodService Director, our mission is to report on the news and happenings of the non-commercial foodservice market, telling stories from the operators' (readers') point of view. We generally don't [...]

There may have been a time at some point in the last century when relationships between foodservice operators (schools, businesses, hospitals, etc.) and contract management firms were as predictable as [...]

In recent months, lawmakers around the country continued to use their legislative powers to dictate or otherwise influence what's served in foodservice facilities. And as usual, the goals of their [...]

Nearly a decade ago, foodservice directors in the higher education market were already deeply immersed in the branding phenomenon that placed national quick-serve chains into campus foodcourts all over the [...]

Many of us have seen it--a TV commercial for high-speed, broadband Internet service featuring, at first glance, two young urban professionals about to have lunch. In the commercial, the individuals [...]

Recent events in non-commercial foodservice prompted some archive-digging here at FoodService Director's editorial offices in New York City, where hardbound issues of the magazine going back to 1988 sit undisturbed [...]

A couple of recent episodes of the cartoon 'SpongeBob SquarePants' touched on a topic that should have deep significance for anyone in the restaurant and foodservice industry. I'm not referring [...]

The recent furor over the desire of the ceo of the Cleveland Clinic to remove fast-food operations from the hospital campus can be a considered a reminder that one needs [...]

My high school math teacher had a way with words, if not an overly effective way of getting through to me and my classmates through humor, puns and double-entendre. For [...]

I was asked not too long ago why in FSD we devote so much editorial attention and magazine space to the various foodservice associations in which many of our readers [...]

Talk of educating customers about nutrition and healthy eating abounds in the non-commercial segments, mostly focusing on such aspects of food as calorie and carb counts, fat (trans? saturated? monounsaturated?) [...]

Much of the editorial content and subject matter covered in FoodService Director pertains to operational profitability, largely in reflection of the fact that more and more operators are being called [...]

I write this as I'm sitting in LaGuardia Airport, waiting for my flight to Dallas, in late June--literally going nowhere fast American Airlines has delayed my flight twice already, and [...]