Chartwells executive chefs have formulated courses on topics ranging from how to carve a turkey properly to what are appropriate portion sizes for various holiday meal components.

So do we. So FM asked a Sodexo manager what it’s like to work side by side with a robot named SALLY, and what this experience may be able to teach us about the future of foodservice.

Kevin Ponce of Oklahoma City Schools receives the top honor, the Golden School Foodservice Director of the Year Award.

Humane Society workshop focused on dishes ranging from breakfast to desserts.

Three separate outlets at Green Bay’s Lambeau Field test three different POS options: bar code scanners, video scanners and manual checkout.

System debuted last spring at the two campus AYCTE dining halls, with over half of meal plan holders signing up.

Students with intellectual disabilities learn how to shop, cook and navigate the dining halls as they make the journey toward living independently.

UMass is partnering with the state education department and the USDA to bring free lunches to five locations around Amherst.

The digital revolution has arrived at several retail dining venues at both branded and in-house concepts, making it easy for students to order.

From student engagement to management skills, here are five things we learned at the 24th Annual Chef Culinary Conference held at the University of Massachusetts.