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.”
The year’s most-read stories saw how operators at senior living facilities dealt with the coronavirus pandemic.
Here are six takeaways drawn from FM’s K-12 Idea Exchange roundtable discussion held this fall with six top school foodservice directors.
Here are six takeaways drawn from FM’s College/University Idea Exchange roundtable discussion held this fall with six top campus dining directors.
As they welcome students back, Oklahoma City Public Schools relies on a flexible staff to implement both curbside and in-school meal delivery.
UCLA Health eliminates self-serve, keeps a close eye on supply chain issues and launches mini market in place of salad bar.
From coronavirus reopening plans to grab-and-go meal development, these were the 10 biggest stories in college dining for the year.
A pandemic-driven program is bringing fresh-caught fish to students—while supporting the local economy.
The California State University at Los Angeles food pantry has launched a free curbside food pickup service to help food-insecure students during the coronavirus crisis.