Depending on your district, a la carte could be limiting your program or even limiting kids in surprising ways. One food service director takes us through the journey of al a carte to the Whole Meal Deal, from the “whys” to the “hows.”
An Eat Local initiative that brought menu items from struggling local restaurants to the Tulane campus served a dual purpose: feeding campus customers and helping businesses in the surrounding community.
For countries bordering the Mediterranean Sea, the food shares some commonalities: light, breezy, fresh and bright. Combine that with your grab-and-go strategy for an instant breath of fresh air on the menu.
Food Management’s 2020 Senior Dining Power Players is designed to provide FM readers a glimpse into how the largest single-site communities in in the senior living market operate their dining programs. Like the other market segments featured in FM...