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Membership Emails
Below is a sample of the emails you can expect to receive when signed up to FoodService Director.
As the academic year gets underway, here''s how K-12 and college operators are handling back to school in the midst of a global pandemic.
READ MORE
FEATURED PRODUCT
As appealing as it is delicious
This Lemon Turbinado Rolled Raspberry Chimi is a creative dessert offering. A quick roll in lemon turbinado sugar, a dollop of whipped cream and fresh raspberries will give dessert fans plenty to cheer about.
Sponsored By
OPERATIONS
NYC Public Schools delays start date for upcoming school year
All in-person classes and most remote learning will not begin until Sept. 21.
OPERATIONS
University of California lays out plan to eliminate single-use plastics on its campuses by 2023
Plastic bags used in campus retail and foodservice locations will be the first to go.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
How the coronavirus will change stadium foodservice
When they reopen, sports and entertainment venues must hit the reset button and adapt to the new normal.
READ MORE
Sponsored content from our partner Butterball Foodservice
The burger every dieter can enjoy
Learn how turkey burgers can be the versatile, lean protein that satisfies customers'' dining requirements.
OPERATIONS
New partnership looks to bring students more produce during the pandemic
The SNA and United Fresh will help connect schools with produce that can be included in grab-and-go meals.
FEATURED PRODUCT
Hot, cold and frozen ? side by side
LTI's patented QuickSwitch serving technology adds flexibility to any menu. Each well is independently controlled, so you can serve hot, cold and frozen foods side by side at the same time and switch between temperatures in less than an hour. Time to make the switch!
Sponsored By
DESIGN
FoodService Director nabs a Jesse H. Neal Award
The magazine was honored in the category of best art direction for its October 2019 cover.
PODCAST
How independent restaurant Saigon Sisters is making changes amid the COVID-19 crisis
Listen as Mary Nguyen Aregoni, chef-owner of the Vietnamese concept, shares the creative strategies she has put in place.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
13 innovations spurred by the pandemic
Here's a look at some creative solutions from restaurants and noncommercial operations alike.
READ MORE
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
Hospital honors veterans with free drive-thru meal
Vets will be able to pick up a free fried chicken dinner this week.
OPERATIONS
How Bob Raymond balances high-tech with high-touch for a winning dining program
Foodservice at Commonwealth Senior Living is on the cutting edge.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
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5 pizza recipes with a twist
The recent delivery and takeout surge has pushed pizza sales sky-high. While there's plenty of good pizza coming out of restaurants, scratch-made pies are rewarding for both the cook and customer. Tired of the same old toppings? Try these.
READ MORE
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
See what''s taking center stage at the new restaurant inside John and Mable Ringling Museum
The Ringling Grillroom serves up menu items such as ahi tuna poke and jumbo lump crab cake with arugula, grapefruit and pickled red onion.
SPOTLIGHT ON REIMAGINING FOODSERVICE
FROM OUR BRANDINSIGHT PARTNER THE NATIONAL RESTAURANT ASSOCIATION SHOW
The new era of foodservice begins now. Check out these tools for inspiration and solutions to help you reimagine your business.
Register now and save over $60 with Early Bird Registration
Why you can't miss the 2021 National Restaurant Association Show
Discover the National Restaurant Association Show's COVID-19 Resource Hub
Build strategic relationships with the Show's exhibitors
Sign up for the latest Off-Premise Boot Camp Episodes
OPERATIONS
Centerplate is cooking up Thanksgiving turkeys to feed the homeless in Pasadena
The foodservice provider for the Pasadena Convention Center will prepare 250 turkeys to support Union Station Homeless Services.
OPERATIONS
Senior living community hosts virtual baking event
Attendees will get to bake banana walnut bread with the community''s executive chef.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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Ways diner behavior has changed during COVID-19
To view this email as a web page, click here
5 summer dessert recipes
Take advantage of summer ingredients and lightened-up techniques to create sweets that will tempt diners without too much effort. These desserts are impressive to look at but easy to make.
READ MORE
From our partner Bush''s Best?
4 easy ways beans help operators with sustainability
Stocking the kitchen with beans is a simple way to go greener while keeping costs and labor low-and Bush's canned beans make it even easier.
OPERATIONS
Ways diner behavior has changed during COVID-19
The pandemic has altered consumer behavior like never before.
FEATURED PRODUCT
New Fieldstone Bakery Mini Doodles
Introducing our innovative line of Mini Doodles, 1 oz servings of tasty whole grain rich mini cookies that meet USDA Smart Snack requirements. Mini Doodles will be available in two popular flavors, Lemon and Honey Graham, in August 2020. Pre-Order Samples
Sponsored By
PODCAST
How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more
A pandemic isn't stopping this skilled chef and entrepreneur from moving forward with new projects.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
5 fresh takes on sandwiches
August is National Sandwich Month, and while sandwiches are always popular, the demand now is greater than ever with the growing need for portable foods that are quick to prepare.
READ MORE
OPERATIONS
Aramark and others provide over 400,000 care packages to New York City healthcare workers
The NYC Healthcare Heroes program debuted in April amid the COVID-19 pandemic.
OPERATIONS
Local bar association eliminates county lunch debt
The Houston County Bar Association donated funds to erase student meal debt at 19 area schools.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
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The foodservice industry lost 5.5 million jobs last month
New federal employment figures show further fallout from the COVID-19 pandemic.
READ MORE
Sponsored content from our partner DayMark Safety Systems
Automated temperature monitoring offers a smart solution for kitchens
Systems can help operators focus more on customer satisfaction.
MENU
Fresh takes for spring
Mix up the menu rotation with one of these seasonally inspired dishes, which can be adapted if a specific fruit or vegetable is out of stock.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS.
It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
Sponsored By
OPERATIONS
5 silver linings recently spotted
Check out the second installment of FSD''s new series focused on some of the bright spots in foodservice during these hard times.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
Catering takes a holiday
The profit center that many foodservice operators count on cratered throughout 2020. When will it bounce back in earnest?
READ MORE
Sponsored content from our partner Perdue Foodservice
Fresh takes on turkey for 2020
Sixty-four percent of consumers say they are not interested in becoming vegetarians. Turkey offers a lean protein option with tremendous versatility.
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
Who will be the next U.S. Secretary of Agriculture?
Here's a look at some top contenders for the position, which oversees the USDA.
OPERATIONS
NYC Public Schools halts in-person learning due to spike in COVID-19 cases
The district, which is the country''s largest, is making the move after the city's 7-day positivity rate reached 3%.
OPERATIONS
Senior-living community debuts tapas bar and lounge
The new concept includes indoor and outdoor dining options, complete with fire pits, live music and more.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
5 new recipes for breakfast
Grabbing breakfast en route to work or school has gone by the wayside with more Americans sheltering in place and working remotely. These ideas will perk up the morning meal without a lot of effort.
READ MORE
OPERATIONS
USDA extends school nutrition waivers through summer
The noncongregate feeding waiver, meal times waiver and parent pickup waiver have all been extended to the end of August.
FSO OF THE MONTH
How Haven Schools upped breakfast and lunch participation through preordering
This district created a simple and effective system that increased breakfast and lunch program participation while giving students more food choices and eliminating food waste. Read on to see how the district created this system and put it in place.
Sponsored By Hormel Foodservice
PEOPLE
Former Sysco CEO Tom Bene takes the helm at the National Restaurant Association
Bene will assume his new job on June 1.
OPERATIONS
5 silver linings recently spotted
Check out FSD''s latest roundup of bright spots in the foodservice industry during this challenging time.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
.emailview
The latest news from FoodService Director
To view this email as a web page, click here
As eateries reopen, mental health is in the mix, too
COVID-19 has elevated stress and anxiety levels among owners, managers, employees and customers. Here's how foodservice spots are adapting.
READ MORE
OPERATIONS
10 stats that reflect the state of foodservice amid COVID-19
As signs of recovery start to emerge, so does a clearer picture of the virus' toll on the foodservice business.
FEATURED PRODUCT
Healthcare's heroes deserve great coffee. Premium 1850? by Folgers? Coffee delivers a bold, smooth experience that'll invigorate staff shift after shift, while delighting guests. Made with premium Arabica beans in four great roasts that will soon be Rainforest Alliance CertifiedT. Learn more now.
Sponsored By
OPERATIONS
Sodexo launches medical council to inform pandemic-related protocols
The group will include experts in the fields of epidemiology, nutrition and more.
MENU
Making the most of takeout and delivery
COVID-19 has forced operators to focus on meals to go.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
Stealable ideas spawned by the pandemic
See five innovative solutions FSDs have developed during this challenging time.
READ MORE
OPERATIONS
Meet 5 recipients of the USDA's 2020 farm-to-school grants
Here''s how some of this year's grant winners plan to improve their farm-to-school programs.
FEATURED PRODUCT
NOBODY LIKES OTHER PEOPLE TOUCHING THEIR CUTLERY.
Open cutlery bins can leave a bad taste in customers' mouths. Fortunately, touchless SmartStock? Cutlery Systems can help minimize contamination with one-at-a-time dispensing, so patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
SmartStock? Cutlery Systems
OPERATIONS
Half of office workers will keep working from home after pandemic restrictions ease, survey shows
Business and industry foodservice looks poised for a slow recovery.
OPERATIONS
Some silver linings recently spotted
Take a look at some recent feel-good stories involving noncommercial operations.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
5 game-day recipes
Some sporting events are in full swing, even if stadium seats have to remain empty. But spectators are still tuned in to televised or livestreamed games. For fans tired of chips and dip, these chef-inspired snacks should hit the spot.
READ MORE
Sponsored content from our partner J&J Snack Foods
Elevating handhelds
Find out what operators are doing to make sandwiches more upscale.
OPERATIONS
Check out a college''s new globally inspired dining concept
Even during the COVID-19 pandemic, the University of Utah''s Urban Bytes aims to serve students a wide selection of international cuisines.
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
MENU
How Market Tavern's blend of British pub food and rock 'n' roll is the right vibe for these times
Chef-partner Brendan Collins shares how he created a gastropub menu infused with California spirit.
OPERATIONS
To-go innovation takes off
COVID-19 has accelerated consumer demand for grab-and-go fare. See how it''s been reshaping takeout and to-go offerings.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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Take this quiz to find out if your off-premise pasta dishes are making the grade.
To view this email as a web page, click here
Optimize Your Takeout Menu
BROUGHT TO YOU BY BARILLA AND FOODSERVICE DIRECTOR
QUIZ: Is your menu ready for takeout?
Take this quiz to find out if your off-premise pasta dishes are making the grade.
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
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Restaurant Business Online
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The latest news from FoodService Director
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How Sodexo is approaching dining events on campus this fall
College foodservice teams across the country are preparing for a whole new kind of semester.
READ MORE
OPERATIONS
What happens to outdoor dining when it gets colder?
Eateries that pivoted to outside operations amid COVID-19 are wrestling with how to keep things rolling through cold, snow and more.
FEATURED PRODUCT
BBQ Pork Tamales Make Summer Sizzle'
Drizzle our El Monterey Tamales with barbeque sauce. Then serve over cilantro lime rice with a side of grilled watermelon for a Southern-inspired summer delight.
Sponsored By
OPERATIONS
Ohio Living chefs participate in virtual cooking competition
The chefs created meals using a mystery basket of ingredients.
OPERATIONS
Senior-living community wins award for hydroponic gardens
Commonwealth Senior Living received a 2020 Best of the Best Award from industry association Argentum.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
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5 seasonal specials with a healthy spin
Comfort foods have been trending during the coronavirus pandemic, but healthier items are starting to see an uptick on menus. These five recipes fit the bill for lighter summer fare.
READ MORE
OPERATIONS
School nutrition programs aim to emerge from the pandemic stronger than ever
In the age of COVID-19, K-12 operators are forming community ties and reanalyzing their roles in the greater food system.
STEAL THIS IDEA
Best of the bunch
Award those on your team who go above and beyond.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
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5 soup recipes to heat up the menu
Comforting bowls to chase the chill.
READ MORE
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
SPOTLIGHT ON REIMAGINING FOODSERVICE
FROM OUR BRANDINSIGHT PARTNER THE NATIONAL RESTAURANT ASSOCIATION SHOW
The new era of foodservice begins now. Check out these tools for inspiration and solutions to help you reimagine your business.
Register now and save over $60 with Early Bird Registration
Why you can't miss the 2021 National Restaurant Association Show
Discover the National Restaurant Association Show's COVID-19 Resource Hub
Build strategic relationships with the Show's exhibitors
Sign up for the latest Off-Premise Boot Camp Episodes
FEATURED PRODUCT
Attract more patrons and drive satisfaction with a variety of delicious plant-based protein choices. New OZO plant-based burgers, ground, nuggets and breakfast sausage offer clean ingredients that deliver on great taste and versatility for your menu. LEARN MORE
Sponsored By
OPERATIONS
Here are the safety features diners say are important when dining at cafes
PPE requirements for both employees and customers are high on the list.
FEATURED RECIPE
Loaded Turkey Nachos with Tajin Crema
With pulled turkey, jalape?os and Monterey Jack cheese, these aren't your typical nachos. Add a dollop of Mexican Tajin crema and serve as an appetizer to satisfy fans of this menu staple. Snack Away
Sponsored By
OPERATIONS
School district hosts cooking competition with fifth graders
Three students competed using recipes they submitted.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
To view this email as a web page, click here
5 bowl recipes for trying times
Many cooks are currently relying on pantry staples, hardy fresh produce and leftover cooked proteins to build meals. Bowls can be the answer.
READ MORE
OPERATIONS
What do customers need to feel comfortable with dining in again?
New Technomic data reveals that outward displays of increased sanitation are important for building consumer trust.
FEATURED PRODUCT
Spice up your menu!
Your guests will love every bite of these enchiladas. They''re full of flavor and easy-to-prepare! Simply start with our versatile Ranchero Steak & Cheese Tornados and transform them into mouthwatering enchiladas.
Sponsored By
OPERATIONS
Urban School Food Alliance helps to launch funding program for school meals
The Alliance has partnered with No Kid Hungry and the Rockefeller Foundation.
PODCAST
How a fast-casual chicken concept is keeping guests engaged
As the coronavirus situation has changed, most fast casuals have lost sales in business districts but gained them in residential areas. Here''s how one eatery is adapting.
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Consumers are embracing foodservice''s pandemic accommodations
Ghost kitchens and other adjustments to new realities are bringing permanent shifts in diner behavior, according to a new study.
READ MORE
Sponsored content from our partner Tyson Foodservice
Lodging F&B News & Trends
Lodging F&B, a new microsite from Foodservice Director in partnership with Tyson Lodging, aims to provide the lodging industry with the helpful insights and actionable tips that can help them succeed and thrive in these trying times.
From our partners at the National Restaurant Association Show
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MENU
Diners get increasingly on board with plant-based menu items
Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
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OPERATIONS
Houston schools keep handing out food boxes for families as students return to in-person learning
Families will be able to pick up 32-pound boxes of food every Saturday afternoon.
OPERATIONS
District serves up locally grown greens in honor of National Farm-to-School Month
Over 1,800 students will get to enjoy the local produce as part of the district's "Count Down to Crunch" event.
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Food distributors are facing major changes
As foodservice operations struggle, distributors confront challenges of their own.
READ MORE
OPERATIONS
Survey reveals financial complications from COVID-19 a top concern for school nutrition operators
Over two-thirds of respondents anticipate a loss for their programs this school year.
FEATURED PRODUCT
Restaurant Technologies helps you maintain safety and security in your kitchens. Today it''s important to know who''s in your kitchen, reduce face-to-face contact and streamline kitchen operations. Protect your employees, property and improve your bottom line with automated cooking oil management.
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OPERATIONS
Cashierless on campus
As foodservice spots go contact-free to reduce the spread of the coronavirus, here's a look at two cashierless concepts that were seeing success before the pandemic hit.
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Hospital foodservice team serves up personal dishes and stories to celebrate diversity
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5 reader-favorite recipes
Our Recipedia database includes thousands of recipes, but certain dishes repeatedly rise to the top. Take a look at five recipes that have become all-time favorites.
READ MORE
Sponsored content from our partner California Milk Advisory Board
Incorporating quality ingredients created sustainably
For foodservice professionals who are working hard to implement sustainability initiatives at their operations, it can be tough to find comprehensive information about how food is sourced and how a certain ingredient impacts the environment.
OPERATIONS
Hospital foodservice team serves up personal dishes and stories to celebrate diversity
Dining staff at Arkansas Children's Northwest hosted a "Food Fight" as part of the hospital's diversity and inclusion week.
SPOTLIGHT ON CARRY OUT NEEDS
Sponsored content from our partner Smithfield Culinary
As foodservice facilities in healthcare and higher education strive to meet the needs of busy consumers, one strategy remains an easy way to reach more diners-offer carryout. Check out these latest trends.
Updating the menu to adapt to carryout needs
Making the most of takeout and delivery
Recipe report: Prepped for takeout
What foods are trending for takeout and delivery?
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
OPERATIONS
NC State hosts virtual plant-based recipe swap and potluck
The event was aimed at engaging students who follow vegan and vegetarian diets.
OPERATIONS
BU students now have an extra step to follow to enter dining halls
Amid rising coronavirus cases on campus, students will be required to present a badge confirming their adherence to COVID-19 testing protocols and current lack of symptoms.
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19 rising stars in foodservice
As operations across the country face unprecedented challenges, the dedication, energy and innovation among those working hard to keep others fed has no doubt been a bright spot. FSD is proud to introduce a group of young professionals whose passion for the industry stands out.
READ MORE
TECHNOLOGY & EQUIPMENT
QR codes are seeing a comeback
Foodservice operations are quickly realizing that the codes offer an easy touchless ordering option amid the coronavirus.
OPERATIONS
Kentucky tightens foodservice restrictions, while Utah green lights buffets
The moves are part of a recent spate of new government actions aimed at restaurant guests, employees and operators.
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As some dining operations press pause, restaurants look to fill the void
Restaurants across the country are working to provide food and support for healthcare staff, K-12 students and families experiencing food insecurity.
READ MORE
Sponsored content from our partner Campbell''s Foodservice
Webinar: How senior living is pivoting to deal with COVID-19
Gain insight into how facilities are transitioning to new modes of service and preparing for the future.
OPERATIONS
Contract companies step up with meal solutions for employees
Foodservice providers Sodexo and Cura ease COVID-19 stress with meals to go.
FEATURED PRODUCT
Sauce Like You Mean It with Texas Pete?
It's the hot sauce operators count on for a bold, balanced flavor that never overpowers a menu. Texas Pete? Original Hot Sauce offers a medium spiciness and flavor like no other. Combine it with mayo or ranch dressing and you have a signature sauce that adds crave to your menu. Learn more at TexasPeteFoodservice.com
Sponsored By
OPERATIONS
School district nurses provide health checks to foodservice staff
Nurses in the Georgia district are screening 100 employees daily.
OPERATIONS
Green Bay Packers dining team prepares meals for healthcare, school staff
The team is supplying more than 1,000 meals per week.
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Will employees show up after President Trump orders meat plants to stay open?
Invoking the Defense Production Act, the president signed an executive order to keep meat processing facilities open during the pandemic.
READ MORE
WORKFORCE
''Essential Workers Bill of Rights'' could be component in next federal relief package
Sen. Elizabeth Warren and Rep. Ro Khanna urge Congress to offer protections for front-line employees, including foodservice workers.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS. It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
Sponsored By
PEOPLE
School Nutrition Association names its 2020 national award winners
The winners were announced in conjunction with National School Lunch Hero Day, which takes place today.
OPERATIONS
College dining team, YMCA partner to prep meals for K-12 students
University of Memphis staff have made upwards of 173,000 boxed lunches for Shelby County Schools since late March.
OPERATIONS
Bill introduced to broaden SNAP recipients'' food access
The bill would allow all SNAP recipients to use their benefits at participating restaurants during emergencies such as COVID-19.
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How restaurant chefs powered menu R&D forward during the pandemic
Though test kitchens shut down for a while, menu development didn't stop. It just proceeded a little differently.
READ MORE
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
OPERATIONS
CDC says 6-foot rule could be undercut by newly cited coronavirus risk
The agency has added airborne contamination as an indoor danger, though a lesser one.
OPERATIONS
University of Texas at Dallas gets the first on-campus Taco Bell Cantina
Chartwells Higher Ed and a Taco Bell franchisee are operating the chain's elevated concept.
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5 stats that show how diners across the generations relate to health
Here's a look at some attributes impacting the food choices of today's consumers, according to Technomic data.
READ MORE
Sponsored content from our partner Dole Packaged Foods
Plant-based menus celebrate the power of fruit
After months of craving comfort foods, consumers of all ages are broadening their dining habits to reflect their desire for more healthful offerings.
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
How Union City Public Schools has served 2 million meals since the start of the pandemic
The district has relied on its tight-knit community to make sure kids stay fed.
FEATURED PRODUCT
As appealing as it is delicious
This Lemon Turbinado Rolled Raspberry Chimi is a creative dessert offering. A quick roll in lemon turbinado sugar, a dollop of whipped cream and fresh raspberries will give dessert fans plenty to cheer about.
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OPERATIONS
School nutrition team plans curbside Thanksgiving meal for community
Scarborough School District will be serving free holiday meals.
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Take a moment now to confirm your FREE subscription to FoodService Director. Keep your free issues coming so you don''t miss any valuable insights including new innovations, sustainability, and food prep tips.
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The coronavirus gives rise to new roles for foodservice staff
Restaurants are establishing new responsibilities as dining rooms reopen.
READ MORE
OPERATIONS
Aramark launches pop-up convenience stores for healthcare workers
The company is transforming existing retail spaces to offer grocery staples, grab-and-go items and more.
FEATURED PRODUCT
Serve quickly and safely with ExpressLine
ExpressLine from LTI offers a safe, convenient mobile serving solution. Wire baskets inside the heated and refrigerated bays hold pre-packaged food product for easy serving, and temperature-controlled shelves atop the unit expand merchandising space for more efficiency. Learn more.
Sponsored By
OPERATIONS
Chartwells K12 and Morrison Living connect students and isolated seniors
Students visiting a Chartwells meal site can now "send a smile" to older adults.
OPERATIONS
B&I foodservice will be ''a moving target''
At Sodexo's workplace cafes, new menus and procedures are welcoming employees back.
OPERATIONS
5 silver linings recently spotted
Diners and operators continued to spread kindness as May came to a close.
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How the retail meat shortage will reverberate in foodservice
Plant closings and consumer hoarding are snarling the meat supply chain in grocery stores. Should foodservice spots be worried?
READ MORE
OPERATIONS
What''s required for eateries to reopen? That depends
The rules or recommendations for resuming dine-in service vary widely from state to state, if they exist at all.
FSO OF THE MONTH
How Joe DiMaggio Children's Hospital gives patients a taste of home
Foodservice staff at Joe DiMaggio Children's Hospital strive to make the dining experience as positive as possible for patients, parents and siblings. Read on to see how.
Sponsored By Hormel Foodservice
OPERATIONS
Bowling Green State University deploys delivery robots beyond campus
Off-campus deliveries have included food drops for first responders.
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5 comforting pasta recipes
It's hard to keep track of all the dates set aside to celebrate specific foods, but pasta gets a whole month of recognition in October. In honor of National Pasta Month, here are five comforting recipes featuring spaghetti, fettuccine, farfalle and other favorite noodle shapes.
READ MORE
FEATURED PRODUCT
OZOT is raising the bar on delicious plant-based protein offerings with simple ingredients, unbelievable taste and nutrition, powered by an exclusive proprietary blend of pea & rice protein fermented by shiitake mushrooms. Now available in foodservice packs, operators get $10 off per case. LEARN MORE.
Sponsored By
OPERATIONS
Legislating school meals in a time of crisis
See how the U.S. Department of Agriculture and other areas of government have responded during the COVID-19 pandemic.
OPERATIONS
Tulane Dining debuts Bowlful, a plant-based food truck
The concept serves up a variety of vegan and vegetarian bowls.
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4 tips for providing take-home meal boxes to students
Chartwells K12 CEO Belinda Oakley shares what the company learned after assembling millions of meal boxes for the Meals to You program this summer.
READ MORE
Sponsored content from our partner Bush's Best?
3 new takes on global cuisine to boost sales
In a time where efficiency is a must, the need for differentiation remains.
FEATURED PRODUCT
Energize breakfast sales with belVita
belVita Blueberry Breakfast Biscuits are lightly sweet, crunchy biscuits made with high-quality and wholesome ingredients. With 18 grams of delicious whole-grain, 3 grams of fiber, and B vitamins, they provide 4 hours of nutritious steady energy. Buy now.
Sponsored By
OPERATIONS
Judge blocks Florida's school reopening order
The order would have required schools in the state to provide in-person learning five days a week.
OPERATIONS
Chicago asks residents for ideas on extending outdoor dining through the winter months
The city is holding a $5,000 contest to spur unorthodox thinking.
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The top flavors driving menus in 2021
As the end of 2020 nears, forecasters are finalizing their predictions on the trends that will gain traction next year. Here's what's in store on the flavor front.
READ MORE
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
Schools revert back to remote learning as COVID-19 spreads
Keep track of where schools and colleges have been ordered to close using our interactive map, and stay tuned for more coverage on how the pandemic is impacting schools nationwide.
OPERATIONS
USDA to publish proposed rule maintaining school meal flexibilities
The proposed rule would relax milk, grains and sodium requirements in child nutrition programs.
OPERATIONS
Study reveals the state of scratch cooking in California schools
About one-third of survey respondents say their districts do high levels of scratch cooking.
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5 salads that make the most of summer
It's peak time for summer produce, with a bounty of fruits and vegetables available to inspire the cook. Start with these five new recipes for fresh, seasonal salads.
READ MORE
OPERATIONS
Consumers are cutting back even more on dining out: Survey
Fear of contracting the coronavirus is keeping many away from eateries, according to data from consulting firm AlixPartners.
STEAL THIS IDEA
5 stealable ideas that sprang up during the pandemic
Here are some creative innovations operators have developed to keep things running smoothly.
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5 tips for crafting online chef demos
Dining teams in many segments have leaned on cooking videos to engage diners during COVID-19.
READ MORE
OPERATIONS
Marketing opportunities coming up in July and August
Though this summer has brought new challenges, there are still many ways to celebrate food with diners.
MENU
Sandwiches go global
Looking to spice up the sandwich menu as demand for to-go items continues? Consider these internationally influenced varieties.
STEAL THIS IDEA
Appoint food waste champions
Empower employees to encourage their peers to waste less.
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5 fall chili recipes
With a chill in the air across much of the country, the siren call of comfort foods is gaining steam. A hearty bowl of chili can fit the bill. Spice up the menu with one of these varieties, several of which have a plant-forward spin.
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Sponsored content from our partner California Beef Council
5 ways beef leads to big profits
Beef has the potential to earn restaurants a lot of money. It's relatively easy to prepare, it can be made into an array of delicious menu items and can be served up quickly to facilitate turning tables fast.
OPERATIONS
Stadium foodservice gears up for college football
The fall football season is a go after major college conferences reversed earlier decisions to postpone or cancel play.
FEATURED PRODUCT
Texas Pete? - The Right Flavor Solution, Right Now.
Delivery. Drive-thru. Take-out. Catering. Meal kits. Texas Pete? portion control allows you to match the right spicy flavor to the meals you serve. From Texas Pete? Original Hot Sauce, CHA! by Texas Pete? Sriracha Sauce to ?SABOR! by Texas Pete? Mexican-Style Hot Sauce there's a spicy flavor for any cuisine.
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How a farm-to-kitchen scratch menu elevates casual dining at Whiskey Cake
Chef Aaron Staudenmaier shares how he strives to create "revved up" American dishes that differentiate the chain's menu and position it for growth.
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3 steal-worthy ideas from healthcare operators
Consider these solutions developed to keep things running smoothly during COVID-19.
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Sponsored content from our partner Tyson Foodservice
Lodging F&B News & Trends
Lodging F&B, a new microsite from FoodService Director in partnership with Tyson, aims to provide the lodging industry with the helpful insights and actionable tips that can help them succeed and thrive in these trying times.
OPERATIONS
Postmates is the NFL''s 1st delivery partner
The multiyear agreement could be particularly significant this season as more fans watch from home and potentially order more delivery.
MENU
How a Louisiana restaurant honors deep-rooted traditions through its menu and community outreach
Toups'' Meatery in New Orleans is a small restaurant with a big heart.
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How 3 K-12 operators are feeding kids during the first few weeks of school
FSDs share new challenges, goals and what they've gleaned so far.
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Sponsored content from our partner California Milk Advisory Board
Optimize menus and boost appeal with versatile ingredients
While operators are pivoting to cut excess costs and streamline back-of-house operations, they can't cut corners on the food quality and service their customers have come to expect.
FEATURED PRODUCT
Energize breakfast sales with belVita
belVita Blueberry Breakfast Biscuits are lightly sweet, crunchy biscuits made with high-quality and wholesome ingredients. With 18 grams of delicious whole-grain, 3 grams of fiber, and B vitamins, they provide 4 hours of nutritious steady energy. Buy now.
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OPERATIONS
Metz Culinary Management rolls out new grab-and-go brand
Chef Fresh focuses on freshly made to-go options that include local ingredients when possible.
OPERATIONS
District converts annual farm-to-school community dinner into virtual event
Guests can preorder dinner and pick it up to enjoy at home.
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As curbside meals continue, K-12 operators brace for winter
School nutrition professionals are prepping their meal sites for the cold as they face their first winter with COVID-19.
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Sponsored content from our partner Tyson Foodservice
Lodging F&B news & trends
Lodging F&B, a new microsite from Foodservice Director in partnership with Tyson Lodging, aims to provide the lodging industry with the helpful insights and actionable tips that can help them succeed and thrive in these trying times.
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
What''s different with this round of dine-in bans?
The foodservice industry is well into a second wave of indoor-dining shutdowns. Here are five ways how this sweep might be different from the experience in March and April.
OPERATIONS
Michigan orders in-person learning at high schools, colleges to cease
The state will pause these activities and others for three weeks in an effort to combat its increase in COVID-19 cases.
OPERATIONS
Intriguing foodservice ideas for challenging times
Dining departments have dug deep for new ways to operate during the COVID-19 pandemic.
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5 bowl recipes for summer
Bowls continue to surge in popularity-they're portable, convenient for takeout and delivery, and adaptable to countless ingredient combinations.
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OPERATIONS
Texas governor rolls back restaurant capacity to 50%
Coronavirus cases in the state, and more than 30 others, are continuing to climb.
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SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS.
It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
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OPERATIONS
Diners are largely in favor of wearing masks, survey finds
Foodservice patrons support operators who enforce mask compliance.
OPERATIONS
Some silver linings recently spotted
Noncommercial operators and community members have been active in giving back.
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How to feed employees in the post-pandemic workplace
B&I operators at Google, World Bank and elsewhere are meeting the challenges of safety, sustainability and social distancing while seeking to provide a top food experience.
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MENU
A healthcare chef cultivates a new plant-based station
The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.
FEATURED PRODUCT
Restaurant Technologies helps you maintain safety and security in your kitchens. Today it''s important to know who''s in your kitchen, reduce face-to-face contact and streamline kitchen operations. Protect your employees, property and improve your bottom line with automated cooking oil management.
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MENU
Ways a restaurant brand is keeping guests engaged amid COVID-19
A unique mix of menu, music and community connection is key at Chick N Max.
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University of Houston targets students in a rush with new fully automated market
Market Next allows students to walk in, grab what they want and leave without ever physically checking out.
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Sponsored content from our partner Planterra Food
Embracing plant-based proteins allows operators to attract new patrons with elevated menu options
There's no doubt the pandemic has shined a light on the importance of prioritizing personal health, with many consumers making the conscious decision to adopt healthier habits and make smarter food choices in promotion of their wellbeing.
FEATURED PRODUCT
As appealing as it is delicious
This Lemon Turbinado Rolled Raspberry Chimi is a creative dessert offering. A quick roll in lemon turbinado sugar, a dollop of whipped cream and fresh raspberries will give dessert fans plenty to cheer about.
Sponsored By
OPERATIONS
Colleges continue to navigate operations in a COVID-19 world
Flexibility has become the name of the game as colleges across the country press on with fall semester amid the COVID-19 pandemic.
OPERATIONS
Schools and state officials celebrate National School Lunch Week
In honor of this year's theme, Now Playing: School Lunch, many schools are using movies to highlight school meals.
OPERATIONS
Senior-living community installs indoor farm to provide fresh produce, engagement for residents
San Francisco Campus for Jewish Living partnered with an indoor farm company for the installation.
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5 make-ahead recipes for summer
Temperatures have been soaring around the country, calling for cool meals that require little to no cooking. Get away from the stove and out of the kitchen fast with this selection of dishes.
READ MORE
Sponsored content from our partner Simplot
Reopening successfully, part 1: How to manage labor
As states begin to relax shelter-in-place orders, operators are trying to figure out how to reopen safely and generate revenue at a time of uncertain demand.
OPERATIONS
The surge in meals to go brings packaging challenges and innovation
Operators share how they're dealing with availability, sustainability and other issues as packaging demand grows.
FEATURED RESOURCE
Stand out with unique fries from the company that invented the category. We offer over 100 products to choose from with the option to filter by cut, size, prep method, seasoning and more. Let us help you find your perfect fry.
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MENU
The top food trends emerging so far in 2020
A DoorDash survey reveals which items Americans were cooking and ordering during the first six months of the year.
STEAL THIS IDEA
Make a mural
Spotlight local farmers through dining hall artwork.
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Bill introduced to provide all K-12 students with free meals this school year
The Pandemic Child Hunger Prevention Act would temporarily grant universal free meals to all students.
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MENU
A senior-living chef takes it outside
COVID-19 restrictions motivated Jeffrey Boggie to think outside the dining rooms of Windy Hill Village.
FSO OF THE MONTH
How Jefferson County Public Schools is tackling the unknown through teamwork
This district had one weekend to make the switch from normal meal service to grab-and-go sites and mobile meals when school shut down in March due to COVID-19. Read on to see how.
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OPERATIONS
Foodservice''s latest pandemic headache: Too few coins
Some operators have resorted to bribing customers for coins or encouraging employees to bring in spare change from home.
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A shift in eating habits spurs snacking
The pandemic is accelerating demand for smaller bites.
READ MORE
Sponsored content from out partner Barilla
QUIZ: Is your menu ready for takeout?
Take this quiz to find out if your off-premise pasta dishes are making the grade.
OPERATIONS
USDA issues nationwide waiver for CACFP at-risk program
Schools and after-school care centers with state agency approval will now be able to serve at-risk meals and snacks regardless of location.
FEATURED PRODUCT
As appealing as it is delicious
This Lemon Turbinado Rolled Raspberry Chimi is a creative dessert offering. A quick roll in lemon turbinado sugar, a dollop of whipped cream and fresh raspberries will give dessert fans plenty to cheer about.
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MENU
Targeting corporate coffee programs to today's trends
The pandemic has emptied office buildings across the U.S, but when the workforce returns, their coffee preferences may be a bit different.
RECIPES
Mango chicken skillet with chutney and walnuts
For this speedy skillet entree, chef Cindy Pawlcyn uses prepared mango chutney and garam masala to infuse chicken with Indian flavors.
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New twists on takeout emerge
After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.
READ MORE
OPERATIONS
Healthcare operations lean on 'car hop' service to get meals safely to visitors, guests
Two teams managed by Cura Hospitality are bringing the cafeteria to the parking lot.
OPERATIONS
Chicago Public Schools to begin school year remotely
Grab-and-go meals will still be offered to students.
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What will bring diners back?
New research suggests customers are relying on government officials to give them the go-ahead for dining out amid the pandemic.
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OPERATIONS
School Nutrition Association calls for COVID-19 waivers extension, universal free meals
In a letter to Agriculture Secretary Sonny Perdue, the SNA said these factors will be essential to keep school foodservice operations functioning in the fall.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS.
It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
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OPERATIONS
5 silver linings recently spotted
During a time of unrest throughout the country, noncommercial operators and others looked to fill their communities with light.
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How one operator is staying on top of the COVID-19 crisis
Tim Schoonmaker and his team use a CER statement to anticipate problems during emergencies and figure out how to solve them.
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OPERATIONS
St Luke Health Services stocks a shuttered gift shop with essentials for employees
Foodservice staff can purchase hard-to-find supplies right at the senior living facility.
FEATURED PRODUCT
Spice up your menu!
Your guests will love every bite of these enchiladas. They''re full of flavor and easy-to-prepare! Simply start with our versatile Ranchero Steak & Cheese Tornados and transform them into mouthwatering enchiladas.
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OPERATIONS
N.C. launches texting tool that shows nearby school feeding sites
The tool also provides meal site hours.
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5 marketing opportunities in July and August
Though this summer has brought new challenges, there are still many ways to celebrate food with diners.
READ MORE
From our partner DayMark Safety Systems
New tools ease the burden of dealing with COVID-19 challenges
With the spread of COVID-19, foodservice operators have had to rethink many of their practices to ensure the safety of their employees and their customers.
MENU
How a chef engages customers with unique at-home dining experiences
Seattle restaurant Addo has found fresh ways to up its takeout game as the COVID-19 pandemic continues.
FEATURED PRODUCT
BBQ Pork Tamales Make Summer Sizzle'
Drizzle our El Monterey Tamales with barbeque sauce. Then serve over cilantro lime rice with a side of grilled watermelon for a Southern-inspired summer delight.
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MENU
Recipe report: Burgers and hot dogs
Picnics, cookouts and other traditions may look different right now, but these seasonal favorites can still be the menu stars.
STEAL THIS IDEA
Motivational mail
Boost employee morale with regular all-staff messages.
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Key articles to benefit you and your operation
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Dear Harper,
Our subject matter experts have been hard at work to provide our readers with up-to-the-minute information on how the coronavirus is affecting the industries we serve. Here's your chance to catch up on any of the news you may have missed.
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5 recipes for grilling season
The time is right to cook up something different with this flavorful technique. These recipes fit the bill.
READ MORE
OPERATIONS
What should K-12 operators do now to prepare for the fall?
Dr. Katie Wilson of the Urban School Food Alliance shares how the nonprofit is working to help its districts during the COVID-19 pandemic.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS. It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
Sponsored By
DESIGN
Inside a modern dining hall that makes a statement
Kansas City Art Institute's newest eatery was designed to be a fixture on campus.
OPERATIONS
What''s up with ghost kitchens?
Ghost kitchens are now the model of necessity for many operations dealing with dine-in restrictions amid the COVID-19 pandemic.
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4 tips for a successful take-home meals program
As the COVID-19 pandemic continues, the team at Hendricks Regional Health is crafting heat-and-eat meals for busy hospital staff.
READ MORE
Sponsored content from our partner Campbell''s Foodservice
Webinar: How senior living is pivoting to deal with COVID-19
Gain insight into how facilities are transitioning to new modes of service and preparing for the future.
OPERATIONS
Cornell Dining boosts community outreach
Amid the coronavirus pandemic, the dining team is working to help keep area families fed.
SPOTLIGHT ON COMFORT FOODS
SPONSORED CONTENT FROM OUR PARTNER Smithfield Culinary
Comfort foods continue to generate interest with diners, especially when these nostalgic dishes are paired with an innovative twist.
Inspire sales by pairing familiar and innovative flavors and formats
Comfort food makeovers reign among this winter's tempting LTOs
LTOs with comfort-food appeal lure consumers
RESOURCES
A helping hand
FSD would like to help connect members of our industry in need with those who are able to assist. Learn more.
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CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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5 simple seafood recipes
Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues, welcome them with some creative yet easy preparations.
READ MORE
OPERATIONS
How the Meals to You program went from a small pilot to serving millions of meals during the pandemic
Meals to You changed course to feed rural students across the country during COVID-19.
MENU
Inside a plant-based concept powered by real vegetables, not faux meat
Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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How 12 colleges are aiming to keep students safe this fall
Colleges are beginning to announce their plans for next semester as many prepare for a return to in-person classes.
READ MORE
OPERATIONS
Coronavirus constraints drive innovation, engagement at Morrison Living
Initiatives the company launched during the pandemic will continue post COVID-19.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS.
It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
Sponsored By
STEAL THIS IDEA
Customer service cards
Turn good service into hiring opportunities with a simple business card.
FEATURED PRODUCT
Green Goddess Pasta Salad
Roast turkey, haricots verts and creamy Green Goddess dressing elevate this classic dish. Offer as a grab 'n go option or luscious side. Make over >>
Sponsored By
RECIPES
Snickerdoodle whoopie pie ice cream sandwiches
Traditional whoopie pies get some extra pizzazz in this made-for-summer dessert.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Colleges pivot as COVID-19 comes to campus
Jumps in coronavirus cases have led a number of schools to change their policies in dining and elsewhere.
READ MORE
OPERATIONS
School nutrition teams under quarantine turn to community to keep kids fed
Nearby districts and other community members have stepped in to help distribute meals.
FSO OF THE MONTH
How Jefferson County Public Schools is tackling the unknown through teamwork
This district had one weekend to make the switch from normal meal service to grab-and-go sites and mobile meals when school shut down in March due to COVID-19. Read on to see how.
Sponsored By
OPERATIONS
Foodservice operators out West face a new threat: Wildfire smoke
After pivoting to outdoor dining amid the COVID-19 pandemic, dangerous air is forcing many eateries in the western U.S. to abandon their patios.
OPERATIONS
Broward County Public Schools starts offering weekend meals
Any child under 18 can now receive free breakfast and lunch for Saturday.
OPERATIONS
Hospital begins offering curbside pickup for its farm-to-table meals
Diners can call ahead to place their orders and then drive by the hospital to pick them up.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Did restaurants reopen too early?
With coronavirus rates spiking in many states and eateries being forced to close again, some city officials say they may reinstate stay-at-home orders.
READ MORE
OPERATIONS
5 silver linings recently spotted
Operators are relying on partnerships more than ever to make sure kids are still being fed as the pandemic rolls on.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS.
It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
Sponsored By
STEAL THIS IDEA
Fresh off the grill
Convert part of your patio into a grill station for staff.
RECIPES
Thai watermelon, lime and coconut popsicles
Chef Rebecca Peizer adds a level of sophistication to a refreshing summer treat.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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8 unique LTOs trending across the globe
New items launching on international menus may provide inspiration for innovation stateside.
READ MORE
Sponsored content from our partner California Milk Advisory Board
4 ways to craft easy, customizable meals to please crowds post-pandemic
In adapting to the rapidly evolving situation surrounding the pandemic this year, a big change for noncommercial foodservice has been the pivot to off-premise and the elimination of self-serve salad/pasta bars and buffets.
OPERATIONS
Ohio, New York slate shutdown if coronavirus infections fail to slow
The advisories came as California suspended dine-in service in highly populated San Diego County.
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
OPERATIONS
School district provides free Thanksgiving meal to families
Each family that signs up will receive turkey, potatoes, frozen vegetables, a package of rolls and a pie.
OPERATIONS
Fla. FSD takes home top FAME award
Maria Eunice, director of food and nutrition services at Alachua County Public Schools in Gainesville, Fla., received the top honor.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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How the country's top college dining programs are handling COVID-19
Here's a look at the schools that made the Princeton Review's new ranking of the best dining programs and what they're doing to keep students safe as fall semester gets underway.
READ MORE
Sponsored content from our partner Tyson Foodservice
Lodging F&B News & Trends
Lodging F&B, a new microsite from Restaurant Business in partnership with Tyson, aims to provide the lodging industry with the helpful insights and actionable tips that can help them succeed and thrive in these trying times.
FSO OF THE MONTH
How Jefferson County Public Schools is tackling the unknown through teamwork
This district had one weekend to make the switch from normal meal service to grab-and-go sites and mobile meals when school shut down in March due to COVID-19. Read on to see how.
Sponsored By
OPERATIONS
Senior living community transforms dining room into socially distant food court
The food court at Bayview in Seattle offers residents three socially distanced food stations as well as a grab and go marketplace.
OPERATIONS
School nutrition and college dining operators prepare as Hurricane Laura barrels toward coast
Schools throughout Texas and Louisiana are altering their meal operations due to the arrival of Hurricane Laura this week.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Menus move into the future
2020 has no doubt been a disruptive year for foodservice, but noncommercial chefs have not let a pandemic hamper their activity and creativity. In fact, they've been busier in the kitchen than ever, judging from a recent FSD survey.
READ MORE
From our partner Planterra Foods
Embracing plant-based proteins allows operators to attract new patrons with elevated menu options
At a time when the foodservice industry is pivoting to counteract the world's health crisis, menu innovation and addressing the evolving demands of today's consumer are more vital than ever.
OPERATIONS
House of Representatives passes continuing resolution that includes funding to extend summer meal program waivers
The legislation will add almost $8 billion in funding for school nutrition programs.
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
OPERATIONS
Washington clears the way for catering to ramp back up
The state is one of several that have lifted restrictions on foodservice operations this week.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Food halls optimize tech and design for safer reopenings
Small tweaks and larger changes are in store as customers visit food halls in the age of COVID-19.
READ MORE
MENU
Plant-based milks flow onto mainstream menus
What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.
SPOTLIGHT ON GOOD TO-GO
Sponsored content from our partner Bush's Best
The ability to adapt quickly with ingredients already in your pantry and find new ways to appeal to your community are more important than ever. We're here to help.
Taco Fiesta Lasagna Family Meal
Summer Cookout Shrimp and Grits
Black Bean & Bacon Nachos
Black Bean Fiesta Bowl
FEATURED PRODUCT
OZOT is raising the bar on delicious plant-based protein offerings with simple ingredients, unbelievable taste and nutrition, powered by an exclusive proprietary blend of pea & rice protein fermented by shiitake mushrooms. Now available in foodservice packs, operators get $10 off per case. LEARN MORE
Sponsored By
OPERATIONS
Chartwells K12 continues scholarship program with DeVry University
The foodservice provider is again offering one full-ride and three partial scholarships to employees looking to earn an associate degree in business.
RECIPES
Naan flatbread with grapes
A simple topping of red grapes, ricotta, honey and hazelnuts completes this dish, which can serve as a light lunch or snack.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Seafood prices underscore a complex supply chain
The COVID-19 pandemic wreaked havoc on the foodservice-dependent fishing industry.
READ MORE
Sponsored content from our partner Simplot
Choosing the right fry for new outdoor seating
While many cities are mandating lower indoor seating capacity inside restaurants thanks to COVID-19, many are also allowing operators to add new seating areas outside-on the sidewalk, on a closed street or even an adjacent park.
OPERATIONS
Operating a food pantry during a pandemic
The University of Michigan's Maize and Blue Cupboard has managed to keep students with food insecurity safely fed.
OPERATIONS
Almost 24,000 restaurants are closed from COVID-19, Yelp says
Half of those closures are permanent. At first glance, the figure is smaller than earlier estimates.
OPERATIONS
USDA extends child nutrition waivers through upcoming school year
Waivers on meal pattern flexibility, congregate meals, meal times, and parent and guardian meal pickup have all been extended.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Convention and conference venues are laying the groundwork for reopening
New data shows how event spaces can help attendees feel more comfortable when in-person meetings return.
READ MORE
SUSTAINABILITY
Inside a salad chain's latest sustainability move: carbon labeling
Starting in September, Just Salad will list the carbon emissions of each item on its menu.
FEATURED PRODUCT
Texas Pete? - The Right Flavor Solution, Right Now.
Delivery. Drive-thru. Take-out. Catering. Meal kits. Texas Pete? portion control allows you to match the right spicy flavor to the meals you serve. From Texas Pete? Original Hot Sauce, CHA! by Texas Pete? Sriracha Sauce to ?SABOR! by Texas Pete? Mexican-Style Hot Sauce there's a spicy flavor for any cuisine.
Sponsored By
OPERATIONS
SNA urges USDA to extend summer meal waivers into the upcoming school year
This change would allow districts to serve breakfast and lunch to students at no charge.
OPERATIONS
5 silver linings recently spotted
Operators and community members recently came together to tackle food insecurity.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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What restaurants are menuing this fall
Fall has officially begun, but restaurant chains have been busy with new menu launches for several weeks. See what dishes are on trend this season.
READ MORE
FSO OF THE MONTH
How Jefferson County Public Schools is tackling the unknown through teamwork
This district had one weekend to make the switch from normal meal service to grab-and-go sites and mobile meals when school shut down in March due to COVID-19. Read on to see how.
Sponsored By
OPERATIONS
How FSDs are engaging employees in tough times
Leaders are adopting many strategies to make sure staff members feel appreciated and accepted during this stressful year.
OPERATIONS
New Jersey lawmakers ban polystyrene containers, plastic bags
Single-use plastic straws would also be prohibited under the measure, which has not yet been signed into law by Gov. Murphy.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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What will foodservice operations look like once dining rooms reopen?
Most states are still drafting their guidelines, but a few hints have emerged.
READ MORE
Sponsored content from our partner Simplot
Why frozen vegetables and potatoes make more sense than fresh
Product availability and labor savings are only two of the benefits.
MENU
Burgers expand their boundaries
To meet never-ending demand, operators are adding more options to burger menus.
FEATURED PRODUCT
Healthcare's heroes deserve great coffee. Premium 1850? by Folgers? Coffee delivers a bold, smooth experience that'll invigorate staff shift after shift, while delighting guests. Made with premium Arabica beans in four great roasts that will soon be Rainforest Alliance CertifiedT. Learn more now.
Sponsored By
OPERATIONS
School district launches virtual gardening club
Prescott Unified School District has begun offering at-home gardening tips and recipes for students and parents.
RESOURCES
A helping hand
FSD would like to help connect members of our industry in need with those who are able to assist. Learn more.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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5 recipes primed for portability
With coronavirus restrictions still in place, portable foods continue to be in high demand at schools, colleges, healthcare operations and office buildings. These recipes lend themselves well to grab and go, takeout and delivery.
READ MORE
OPERATIONS
DoorDash launches new service for corporate meals
DoorDash for Work will allow organizations to offer meal benefits for employees.
OPERATIONS
Dallas Cowboys debut remote cooking series
Chefs will help fans learn how to recreate their favorite concession items at home.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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How Sodexo is ensuring food safety as the COVID-19 crisis continues
FSD got a glimpse into what the foodservice company is doing to shore up diner and staff safety, and what might lie ahead.
READ MORE
WORKFORCE
Helping workers feel appreciated in unprecedented times
Keeping staff engaged, especially when they're furloughed, can be a particular challenge.
FEATURED PRODUCT
Texas Pete? - The Right Flavor Solution, Right Now.
Delivery. Drive-thru. Take-out. Catering. Meal kits. Texas Pete? portion control allows you to match the right spicy flavor to the meals you serve. From Texas Pete? Original Hot Sauce, CHA! by Texas Pete? Sriracha Sauce to ?SABOR! by Texas Pete? Mexican-Style Hot Sauce there's a spicy flavor for any cuisine.
Sponsored By
PEOPLE
A B&I chef shares ideas for staying connected
Just because Iraj Fernando is sheltering in place doesn''t mean he''s sitting still.
OPERATIONS
School nutrition nonprofit awards first grants to support meal programs during the pandemic
The grants will go toward purchasing needed equipment.
FSD MAGAZINE|CONTACT US|ADVERTISE
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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Going mobile: Fighting food insecurity during COVID-19
The University of Arkansas for Medical Science's Stocked & Reddie food pantry has hit the road to help provide food and supplies.
READ MORE
Sponsored content from our partner Simplot
Tips for converting to takeout and delivery
Here are tips for operators who are preparing food during the coronavirus pandemic.
OPERATIONS
Grocery stores partner with restaurant chefs for COVID-19 outreach
Several supermarket chains are finding new roles for chefs amid the pandemic.
FEATURED PRODUCT
A Certified Dietary Manager, Certified Food Protection Professional has the education and experience to competently perform the responsibilities of a dietary manager. CDM, CFPPs work with Registered Dietitian Nutritionists to provide nutritional care for clients in non-commercial settings.
Sponsored By
OPERATIONS
Social media a cornerstone for dining teams in the era of social distancing
Colleges are highlighting familiar faces and favorite recipes to keep students engaged with foodservice even after returning home.
RESOURCES
A helping hand
FSD would like to help connect members of our industry in need with those who are able to assist. Learn more.
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5 tips for crafting online chef demos
College dining teams share some ideas for successful cooking demonstrations in the age of COVID-19.
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OPERATIONS
Cities and states take more steps to lessen COVID-19 risk of eateries
The actions are the latest indications that many areas now believe they were too quick to ease social-distancing requirements and other safeguards.
FEATURED PRODUCT
Restaurant Technologies helps you maintain safety and security in your kitchens. Today it''s important to know who''s in your kitchen, reduce face-to-face contact and streamline kitchen operations. Protect your employees, property and improve your bottom line with automated cooking oil management.
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OPERATIONS
Exemptions from mask requirements don''t exist, feds say
The Federal Trade Commission warns that con artists and consumer collaborators are presenting bogus passes.
MENU
Google and Culinary Institute of America partner on plant-forward certification initiative
The new curriculum will train culinarians to bring vegetables front and center.
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Beef and seafood prices skyrocket
As they reopen, foodservice concepts are getting slammed by the high cost of proteins. Is relief in sight?
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OPERATIONS
How 5 states suggest school nutrition teams serve kids in the fall
Some states have begun releasing guidelines for keeping students safe and fed during the upcoming school year.
STEAL THIS IDEA
Appoint food waste champions
Empower employees to encourage their peers to waste less.
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One chef''s reopening playbook
A Georgia operator shares best practices for welcoming back dine-in customers amid the coronavirus pandemic.
READ MORE
Sponsored content from our partner LTI
Adapt, adjust, adopt: The three A's of ensuring equipment is ready to meet feeding needs
Here are some ways operators can adapt, adjust and adopt equipment to meet feeding needs now and in the future.
OPERATIONS
What FSDs can expect when it comes to COVID-19 recovery
The outbreak's impact won't be felt the same across all areas of foodservice, or even all segments of noncommercial.
FEATURED PRODUCT
SAY NO TO CUTLERY CONTAMINATION. GO TOUCHLESS. It's time to ban open cutlery bins and minimize handling risks with touchless SmartStock? Cutlery Systems. Cutlery is dispensed one at a time, so patrons only touch what they need. Good news for improving hygiene! Learn more and get up to 50% off.
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WORKFORCE
Shining a spotlight on employee wellness
Before the coronavirus hit, a college dining team tapped into a simple wellness program that resonated.
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4 December marketing ideas
Make the holiday season a little brighter for diners with these ideas.
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Sponsored content from our partner Tyson Foodservice
Lodging F&B news & trends
Lodging F&B, a new microsite from Foodservice Director in partnership with Tyson Lodging, aims to provide the lodging industry with the helpful insights and actionable tips that can help them succeed and thrive in these trying times.
From our partners at the National Restaurant Association Show
The new era of foodservice starts now
Get the inspiration and solutions that will help you reimagine your menu and operations at the 2021 National Restaurant Association Show. Register now and save $60 with Early Bird Registration.
DESIGN
Inside a new college dining facility seeking to shine despite COVID-19
Vista Grande Dining Complex at Cal Poly houses seven foodservice concepts and a market.
SPOTLIGHT ON REIMAGINING FOODSERVICE
FROM OUR BRANDINSIGHT PARTNER THE NATIONAL RESTAURANT ASSOCIATION SHOW
The new era of foodservice begins now. Check out these tools for inspiration and solutions to help you reimagine your business.
Register now and save over $60 with Early Bird Registration
Why you can't miss the 2021 National Restaurant Association Show
Discover the National Restaurant Association Show's COVID-19 Resource Hub
Build strategic relationships with the Show's exhibitors
Sign up for the latest Off-Premise Boot Camp Episodes
MENU
How Gibsons corporate chef is crafting menus for success amid COVID-19
In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.
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School nutrition programs continue to face financial challenges, study reveals
Over half of respondents to a School Nutrition Association survey reported a financial loss for last school year, and 62% anticipate one this year.
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Sponsored content from our partner Johnsonville, LLC
College and university foodservice shifts to off-premise offerings
College and university foodservice is among the foodservice segments most severely impacted by the pandemic, as on-campus attendance and meal-plan purchases have declined sharply.
MENU
Bon Appetit Management Co. reinforces commitment to local sourcing
The company's Eat Local Challenge motivated culinary teams to create dishes with ingredients from within 150 miles.
FEATURED PRODUCT
How Indiana University has been serving up ''Hoosier hospitality'' during the pandemic
Indiana University's dining team has long been focused on the core pillars of customer service, responsibility, sustainability, and caring for those in need. Read on to see how to see how the team sought to help their students during the Covid-19 Pandemic.
Sponsored By
OPERATIONS
K-12 operators form collective aimed at increasing scratch cooking in schools
ScratchWorks will advocate for more scratch-made meals while also offering school operators an annual gathering and mentorship program.
OPERATIONS
Hospital transforms salad bar into fall pop-up market
Staff and guests can purchase locally grown fall produce, fresh apple cider and more.
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Stadium foodservice shifts as football season kicks off
Fewer or no fans in the stands means transitioning to new ways of serving food and drink.
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PEOPLE
A chat with NC State's new nutrition director
Lauren Smith is helping the university's dining program navigate this semester as it deals with COVID-19.
SPOTLIGHT ON CARRYOUT NEEDS
Sponsored content from our partner Smithfield Culinary
As foodservice facilities in healthcare and higher education strive to meet the needs of busy consumers, one strategy remains an easy way to reach more diners-offer carryout. Check out these latest trends.
Updating the menu to adapt to carryout needs
Making the most of takeout and delivery
Recipe report: Prepped for takeout
What foods are trending for takeout and delivery?
FEATURED PRODUCT
STICK A FORK IN CONTAMINATED CUTLERY. Operators facing hygiene worries and handling risks are looking to touchless SmartStock? Cutlery Systems that dispense cutlery one at a time. So, patrons only touch what they need. Learn more and get up to 50% off.
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OPERATIONS
Foodworks reimagines corporate cafes in the age of COVID
With fewer workers and greater safety guidelines, one foodservice provider is revamping its office building locations.
MENU
Inside a plant-based concept powered by real vegetables, not faux meat
Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.
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As COVID-19 impacts continue, catering does a 180
With events of all types coming to a halt, catering departments are getting creative to recoup lost revenue and keep customers safe.
READ MORE
FEATURED PRODUCT
NOBODY LIKES OTHER PEOPLE TOUCHING THEIR CUTLERY.
Open cutlery bins can leave a bad taste in customers' mouths. Fortunately, touchless SmartStock? Cutlery Systems can help minimize contamination with one-at-a-time dispensing, so patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
SmartStock? Cutlery Systems
OPERATIONS
Public schools in Los Angeles and San Diego announce remote learning for the start of the school year
Both districts say they will return to in-person instruction as soon as it is safe to do so.
OPERATIONS
Dine-in business halts again in many areas as COVID-19 cases soar
California has suspended dine-in service across the state, and other jurisdictions, such as Texas, say they may have to take the same route.
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An inside look at how Chartwells K12 is preparing for the fall
The food-management company has come up with six different models that school nutrition teams can implement.
READ MORE
FEATURED PRODUCT
Energize breakfast sales with belVita
belVita Blueberry Breakfast Biscuits are lightly sweet, crunchy biscuits made with high-quality and wholesome ingredients. With 18 grams of delicious whole-grain, 3 grams of fiber, and B vitamins, they provide 4 hours of nutritious steady energy. Buy now.
Sponsored By
WORKFORCE
Compass Group lays off 230 foodservice workers at Northwestern University
These employees had been furloughed since March due to the COVID-19 pandemic.
MENU
How community ties have kept an independent restaurant thriving
At Prairie Grass Cafe, a strong local connection has been key through the years and particularly in recent months.
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5 picnic-ready recipes
Portable foods are not only a timely takeout solution, they are very adaptable to outdoor picnics. And summer is the perfect time to pack up meals to enjoy al fresco.
READ MORE
OPERATIONS
Restaurants seek to recapture office catering dollars
As employees begin to trickle back to the workplace, concepts are revamping catered lunches to meet today's demands.
SPOTLIGHT ON COMFORT
Sponsored content by our partner Stouffer''s?
Consumers demand comfort food, especially when operators add a twist to their favorites. Check out these latest trends and recipes to spice up your menu.
3 ways to reinvent classic favorites
Comfort food hits big with C&U students
Recipe report: Comfort foods
How comfort food, convenience and value are powering Fazoli's through the pandemic and into the future
4 tips for a successful take-home meals program
FEATURED PRODUCT
NOBODY LIKES OTHER PEOPLE TOUCHING THEIR CUTLERY.
Open cutlery bins can leave a bad taste in customers' mouths. Fortunately, touchless SmartStock? Cutlery Systems can help minimize contamination with one-at-a-time dispensing, so patrons only touch what they need. Learn more and get up to 50% off.
Sponsored By
SmartStock? Cutlery Systems
OPERATIONS
Crafting excitement for a new kind of campus eatery
The team at Kansas City Art Institute used the opening celebrations for its Wylie Dining Center and Cafe Nerman to further the spaces' community message.
OPERATIONS
5 silver linings recently spotted
Students and volunteers across the country are helping to harvest fresh produce for people struggling with food insecurity.
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Foodservice industry could lose close to $300B in 2020
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HMSHost lays off thousands as travel stagnates
The foodservice operator has told at least 3,000 employees in airports around the U.S. that their layoffs could turn permanent in October.
READ MORE
Sponsored content from our partner J&J Snack Foods
Simplify the menu by considering flexibility, margin and demand
Amid the coronavirus pandemic, restaurants have leaned heavily on takeout and delivery orders to keep their businesses afloat.
OPERATIONS
Foodservice industry could lose close to $300B in 2020
The latest projections from Technomic show a major sales dip for this year, "aggressive growth" in the next.
OPERATIONS
UNC Chapel Hill moves to remote learning just 1 week into in-person classes
This change comes after the COVID-19 positivity rate at the university's health center rose to 13.6%.
PEOPLE
Elior North America appoints a new COO
Keith Cullinan has been promoted to chief operations officer at the culinary management company.
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5 top-rated recipes
These favorites will be fun to cook now, as we continue to shelter in place, and try again later when operations are back in full swing.
READ MORE
OPERATIONS
RIT Dining donates meals to heathcare staff on the front lines
The university foodservice team is prepping hundreds of these meals each week.
FSO OF THE MONTH
How Joe DiMaggio Children's Hospital gives patients a taste of home
Foodservice staff at Joe DiMaggio Children's Hospital strive to make the dining experience as positive as possible for patients, parents and siblings. Read on to see how.
Sponsored By Hormel Foodservice
OPERATIONS
SNA asks USDA to reinstate school meal rollbacks blocked by federal court
The School Nutrition Association is concerned that K-12 operators will face meal planning challenges, especially during the COVID-19 pandemic.
OPERATIONS
High school seniors brighten mealtime for isolated seniors
Residents at one continuing care community are delivered smiles along with dinner.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
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8 innovations to watch
This list of restaurant trends gaining ground before the coronavirus hit may be central to spurring sales once the foodservice world adjusts to a new normal.
READ MORE
MENU
Healthy menu items are trending up in response to the pandemic
After an initial push for comfort foods, consumers are now looking to promote wellness.
SPOTLIGHT ON TAKE OUT TRENDS
SPONSORED CONTENT FROM OUR PARTNER Smithfield Culinary
Take out and delivery are on the rise, so is the desire for variety. Check out these latest trends.
Drive summertime traffic with slow-smoked meats
As the pandemic hit, consumers turned quickly to digital
How independent restaurant Saigon Sisters is making changes amid the coronavirus crisis
Recipe report: Top-rated dishes
FSO OF THE MONTH
How Haven Schools upped breakfast and lunch participation through preordering
This district created a simple and effective system that increased breakfast and lunch program participation while giving students more food choices and eliminating food waste. Read on to see how the district created this system and put it in place.
Sponsored By Hormel Foodservice
OPERATIONS
Bill introduced to provide relief to school nutrition programs
If passed, the Heroes Act would provide $3 million in emergency funding.
OPERATIONS
California State University system plans for a virtual fall
While there will be some variability among its 23 campuses, "limited exceptions" will be made for in-person learning and research.
OPERATIONS
Senior living community builds garden for resident during COVID-19
The dining director helped install wooden planters in the community's courtyard.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
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5 on-trend sandwich ideas
Grab-and-go options are on the rise as operators change up service in step with current safety guidelines. These sandwiches travel well and adapt to many ingredients.
READ MORE
OPERATIONS
USDA extends child nutrition area eligibility waiver
The waiver, which allows schools across the country to continue serving free meals, has been extended through the summer.
FEATURED PRODUCT
Energize breakfast sales with belVita
belVita Blueberry Breakfast Biscuits are lightly sweet, crunchy biscuits made with high-quality and wholesome ingredients. With 18 grams of delicious whole-grain, 3 grams of fiber, and B vitamins, they provide 4 hours of nutritious steady energy. Buy now.
Sponsored By
OPERATIONS
Grubhub to be acquired by Just Eat Takeaway.com
Though primarily focused on restaurants, Grubhub has broadened its presence in noncommercial in recent years.
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How one Ky. school district is keeping students fed amid COVID-19
Jefferson County Public Schools is using food trucks and grab-and-go sites to serve about 18,000 meals a day.
READ MORE
Sponsored content from our partner J&J Snack Foods
Expand the menu without adding labor by using versatile ingredients
Now more than ever, customers want fun, innovative meals, but operators still need to manage waste and trim labor costs while responding to the demand.
MENU
5 spring recipes
Despite the fact that most of us are sheltering in place, spring is in full force outdoors. Introduce a taste of the season with these dishes.
WORKFORCE
Giant Eagle hires unemployed workers from Pittsburgh Penguins arena and Primanti Bros.
The supermarket chain invites jobless foodservice staff to join its teams.
PODCAST
College dining adjusts to a new normal
On the latest episode of "Dig In," FSD''s editor-in-chief chats with Rahul Shrivastav, executive director of IU Dining, to see how Indiana University is adapting its foodservice as the coronavirus crisis continues.
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5 takeout-ready recipes
Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.
READ MORE
OPERATIONS
14 quick tips for better foodservice hygiene
Cleaning routines are more important than ever as dining rooms reopen across the industry.
FEATURED PRODUCT
RANKED #1 IN QUALITY: Minor's? Bases
Put top-ranked flavor on your menu for experiences that will bring patrons back again and again. In a recent survey, operators ranked Minor's Bases #1 in flavor, quality and value and more. Contact Us
Sponsored By
SUSTAINABILITY
What's the state of sustainability amid COVID-19?
Has the coronavirus thrown a wrench in foodservice operators' earth-friendly efforts?
OPERATIONS
Some silver linings recently spotted
Dining teams are continuing to step up to reduce hunger in their communities.
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
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The latest news from FoodService Director
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Filling the food gap
Feed the Need is helping Florida school districts expand their grab-and-go meal programs to include children and families who sometimes fall through the cracks.
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OPERATIONS
85% of returning college students wary of ordering food on campus amid COVID-19: Survey
New data from software provider Nutrislice indicates that foodservice programs may have an uphill climb when it comes to diner perceptions.
FEATURED PRODUCT
Foodservice Operators' Survival Strategies for COVID-19
Calling all healthcare foodservice operators to join our community discussion on how to best navigate the COVID-19 pandemic and share your survival strategies. Visit our website for more information.
Sponsored By
OPERATIONS
Chipotle looks to cheer high schoolers with virtual after-prom
The fast casual teamed up with influencers and other brands to create an event for those whose proms have been canceled due to the coronavirus.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
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RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
.emailview
The latest news from FoodService Director
To view this email as a web page, click here
Postponement of Summer Olympics forced a quick U-turn
The sudden cancellation of the 2020 games created unique challenges for the team that feeds the athletes.
READ MORE
OPERATIONS
Mich. becomes 1st state approved to expand SNAP benefits due to school closures
It will be the first to implement Pandemic EBT.
OPERATIONS
Aramark helps to launch initiative for NYC healthcare workers
The foodservice provider will assist with creating packages that contain food, personal care items and more.
OPERATIONS
Organizations ask USDA to broaden SNAP recipients'' meal access during pandemic
They argue that expanding the Restaurant Meals Program will help protect SNAP recipients, minimize grocery store lines and more.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
This email was sent to @
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For more information on our data practices and your privacy rights, please see our Privacy Policy.
RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004
Contact Us| ? Winsight, LLC. 2020
Winsight Grocery Business
.emailview
The latest news from FoodService Director
To view this email as a web page, click here
5 emerging food and beverage trends
The National Restaurant Association Show's 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.
READ MORE
OPERATIONS
College dining makes plans to pivot for the fall
As schools begin to announce their reopening strategies, foodservice teams are plotting how they'll comply with mandates and keep diners safe.
FEATURED PRODUCT
BBQ Pork Tamales Make Summer Sizzle
Drizzle our El Monterey Tamales with barbeque sauce. Then serve over cilantro lime rice with a side of grilled watermelon for a Southern-inspired summer delight.
Sponsored By
MENU
Why customers branch out
See diners' top reasons for giving new items a try, according to Technomic's Flavor Consumer Trend Report.
STEAL THIS IDEA
Motivational mail
Boost employee morale with regular all-staff messages.
FSD MAGAZINE|CONTACT US|ADVERTISE
- Online subscription assistance: onlinesupport@winsightmedia.com - Editorial inquiries: Kelsey Nash - Advertising inquiries: Bill Anderson
To ensure delivery, please add admin@email.foodservicedirector.com to your address book, safe sender or whitelist.
All of the releases provided are protected by copyright and other applicable laws, treaties, conventions. All reproduction, other than for an individual user''s reference, is prohibited without prior written consent.
This email was sent to @
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For more information on our data practices and your privacy rights, please see our Privacy Policy.
RESTAURANT BUSINESS|FOODSERVICE DIRECTOR|CSP
CONVENIENCE STORE PRODUCTS|TECHNOMIC|WINSIGHT GROCERY BUSINESS
300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004