The 2021 NACUFS Salary Benchmarking Survey shows an average increase of 1.78% for salaried positions but an average hourly wage increase of 12.96% between 2018 and 2020.
Supporting its existing staff, leveraging automation solutions to ensure continued efficient, quality customer service and emphasizing nutritious, sustainable meal options are the three priorities for Spectrum Butterworth Hospital as it comes out...
Company’s CloudCafe provides a “virtual cafeteria” for employee dining while the FoodIQ preference analysis tool allows menus to accommodate individual preferences.
Kern Halls, K-12 lunchroom design and marketing expert (and former foodservice director), outlines the areas of focus that will get your school food community off on the right foot as we prepare begin again next school year.
We talk about campus life as we emerge from the pandemic, Jamaican food like oxtail and dumplings, how college students’ eating habits are evolving and how a dining team can keep it together and even thrive during stressful times. One secret? No...
Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.
With an eye on National Stop Food Waste Day on Apr. 28, we collected some articles Food Management published on food waste and sustainability issues over the past year. Here’s a roundup.
