Orange County Public Schools explains how they’ve crafted menus to not only provide comfort to students during the pandemic but also managed to use locally sourced produce to stimulate the local economy.
Rightsizing foodservice facilities can help lay the groundwork for an operation to minimize the challenges posed by the coronavirus pandemic. Here are ways to assess your opportunities.
Looking back at all K-12 operations have accomplished in the past year while dreaming big enough to create a better future all starts with your mindset. And your team’s mindset as well. Here’s how to influence and inspire that.
In this episode of FM On Demand, Food Management catches up with dining services director Steve Mangan to get his thoughts on the future of university dining services after coronavirus.
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...
Online classes, mobile food ordering and other coronavirus pandemic-induced practices have altered the college dining landscape, at least temporarily. The challenge for campus dining programs now is to maintain focus on their value-proposition...
