Students are savoring the outdoor grill experience, ripping into barbecued ribs, burgers and hot dogs, served outdoors and resulting in shorter lines at lunchtime in California’s Sweetwater Union High School District.
Seems like a week doesn’t go by without a story of someone in a school purchasing position getting into hot water. Here is some guidance from a director who’s made of study of the issue on how to stay clear of potential trouble.
Guests come far and wide to Arkansas Heart Hospital’s Coby’s for authentic Japanese ramen.
Retail outlets add foodservice component to student center complex attached to school’s iconic campus stadium.
This and more are the things you missed for the week of Feb. 26.
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How Chef Adam Grafton is helping seniors on puree and finger-food diets dine with more dignity, one plate at a time.
By putting the greens-producing racks on wheels, Missouri State’s dining department can transport them to dining stations and catered events where they convey a dramatic message about freshness.
With all service personnel, including cooks and kitchen staff, out in a labor dispute, students have to depend on outside sources for meals.
Ice cream-loving students at the University of Michigan know it’s never too cold to eat (and Instagram) a swirl of soft serve.