Operations

Production

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From central kitchens to satellite locations, this section covers the business of producing food.

Recent

5 things: Sodexo partners with Uber Eats in Europe on meal delivery to remote workers

Apr 06, 2021

Strategies to Safely Reopen Senior Living Dining

Apr 05, 2021

New Morrison chef introduces himself through food at Arkansas Children’s Northwest Hospital

Apr 02, 2021

5 things: Campus paper details Aramark deal with Purdue for retail dining

Apr 02, 2021

College dining trending: Sodexo partners with HelloFresh; UCLA chefs find new ways to connect with customers

Apr 01, 2021

Featured

5 things: Northwestern’s reservation policy for entering dining halls frustrates students

Feb 26, 2021

FM On Demand: UNC Health goes around the world and shares tips for cooking with plantains

Feb 25, 2021

A look at how school and college dining programs served during Winter Storm Uri

Feb 24, 2021

Senate confirms Vilsack as USDA Secretary

Feb 23, 2021

Highlights

California school district partners with nonprofit to deliver weekly meal boxes brimming with of whole, organic ingredients

Apr 09, 2021

Each box contains a total of 28 meals: seven breakfasts, lunches, snacks and dinners.

Alternate hot and cold lunches give school meal program production predictability

Apr 07, 2021

CulinArt meal program at the Cambridge School has adapted to COVID-19 restrictions with packaged meals, safe...

Sodexo enhances waste-reduction program with updated equipment

Mar 25, 2021

Major contract firm’s WasteWatch initiative leverages LeanPath tracking solutions to find areas of excess waste...

2020 Top 50 Contract Companies

Meet the country's largest foodservice management firms and learn about their new programs.

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The 9 culinary trends that shaped our pandemic year

Mar 17, 2021

Make it comfort food, but portable…and also plant-based? Customers want the warm hug of fresh-baked bread…until they want to lose the ‘quarantine 15.’ The frenetic food mood swings have taken food service pros on a roller coaster ride, and it’s...

Saint Francis Healthcare System copes with coronavirus impact on retail dining

Feb 10, 2021

From supply interruptions that alter menus to service model changes and traffic restrictions, the nutrition services team at Saint Francis Healthcare System has adapted with strategies ranging from menu flexibility and expanded grab-and-go...

Salt Lake City child nutrition department works through staffing, coronavirus challenges

Feb 02, 2021

Salt Lake City child nutrition workers prepare to welcome students back while continuing to deliver daily meals.

Alaska Native Medical Center chef uses wisdom of Alaska Natives to help patients heal

Jan 21, 2021

Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.

When demand for meal kits skyrocketed, one Maryland district rose to the occasion

Jan 20, 2021

Orders for winter break meal kits were three times higher than expected. Washington County Public Schools delivered anyway.

Chartwells partnership with restaurant delivery firm gets meals to remote-learning students in New Orleans

Jan 20, 2021

Chartwells K12 in New Orleans has teamed with a local restaurant meal delivery service called d’Livery to regularly bring...

K-12 by Elior launches school meal home delivery program

Jan 07, 2021

The company is now delivering its multiday meal packs to individual student homes with its Door to Door initiative.

Planning, flexibility power Ohio Living’s pandemic response

Jan 05, 2021

This CCRC operator has faced the coronavirus challenge with a collaborative effort.

California school district improves scratch-cooking program during pandemic

Jan 04, 2021

Vacaville Unified School District upgraded another kitchen and hired a chef to support its menu program.

Why a Minnesota school district kicked a la carte to the curb

Dec 23, 2020

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.”

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