FSD's 2024 State of Healthcare Foodservice Report
The healthcare segment of foodservice, known for the healing power of food, has been working as hard as ever this year, and we heard from operators to find out what's top of mind, what keeps them up at night and which menu trends they're betting on.
FSD's 2024 State of K-12 Foodservice Report
Labor challenges, rising costs and more await school nutrition operators this fall as they welcome the new school year. Despite all these obstacles, however, school nutrition operators are facing the new year head on, thinking creatively to overcome any barriers that stand in their way of serving students.
FSD's Annual State of C&U Report: 2024
We surveyed college and university foodservice pros to check under the hood and kick the tires of one of the onsite foodservice industry’s most creative and hardest working sectors. The questions our editors came up with for the survey reflect what’s happening at the moment: How’s it going with labor? Which food trends are you anticipating? How are you being sustainable as possible with your practices? Questions like that got us asking more questions, so we each dug deeper into the big-picture topics and found operators who were willing to speak to us in greater detail about their successes and challenges for the year.
If you stepped out of a time machine and into a cafeteria sometime in the future, what would it look like? Will technology and convenience overshadow human hospitality? What will the political climate mean for food, farming and school lunch? And of course, who wouldn’t want to know which menu items your future customers will be craving? With the wisdom and experience of industry leaders, we can conjure up some visions of the cafeteria of the future.
10 innovative college eateries
Exhibition cooking, next-level customization and fresh options for specific diets abound in new and revamped dining concepts at colleges and universities. Here’s a look at some eateries that have debuted on campus in recent months.