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K-12 Schools

Operations

Cooper’s school meal challenge

 By Paul King on Aug. 14, 2009

On Tuesday, there was an interesting article in the Boulder (Colo.) Daily Camera, which we highlighted in our In The News section of the Web site. The newspaper reported that the Boulder Valley Board of Education has raised $400,000, toward a goal of $700,000, to improve breakfast and lunch menus in Boulder schools.

Operations

Twitter clutter

 By Paul King on Aug. 10, 2009

Social media and how to use it is quickly becoming one of the hottest topics in non-commercial foodservice. I will be presenting a talk on the subject at the upcoming HFM conference in Indian Wells, Calif., and SFM has Michael Atkinson, founder of foodservice social media site FohBoh, on the program at its national conference next month in San Francisco.

Operations

2009 Environmental Survey: Paler shade of green

May 15, 2009

We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?

Operations

2009 Menu Development survey

Mar. 31, 2009

Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.

Operations

2008 Compensation Study

Jan. 29, 2009

Salaries continue to rise, but the average salary for men increased at a larger percentage rate than women, according to FSD's 2008 Compensation Study.

Operations

FSD 2008 Catering Study

Jan. 13, 2009

How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?

Operations

2008 Portability Study: Portability rules

Nov. 17, 2008

Portability, or grab and go, is on the rise, with many customers choosing to take away nontraditional to-go items, like made-to-order dishes, according to FoodService Director's 2008 Portability Study.

Operations

2008 Menu Development Survey: The state of the plate 2008

Mar. 14, 2008

The desire for a growing variety of ethnic cuisines certainly is influencing non-commercial operators, as our 2008 Menu Development survey shows. But wellness issues and a strong push for local and sustainable are also playing prominent roles.

Operations

2007 Catering Study: And the survey says ...

Jan. 17, 2008

Buffets are up and sit-downs are down for many non-commercial catering operators, according to the FSD 2007 Catering Study. Learn what trends are driving catering, and what challenges non-commercial caterers faced in the last year.

Operations

2007 Portability Study: Portability on the menu

Sep. 17, 2007

By the numbers, portability continues to be a driving force in noncommercial foodservice—and operators’ actions back the statistics. Read the results of FoodService Director's 2007 Portability Study and see how the statistics play out in cafeterias and retail operations.

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