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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 [...]

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 [...]

In A Congested U.S. Market, EDM Makers Are Introducing New Models to Boost Sales The Net Effect Could Be Increased Competition As Machine-Delivery Levels Remain Depressed The electrical discharge machining [...]

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 [...]