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4 Ways School Lunch is Getting Major Upgrades

In response to the obesity crisis that’s affecting American children of all ages, school systems are rethinking their foodservice. The days of greasy pizza, white bread, and processed cheese products are over. Today, school lunch options strive for health with whole grains, proteins, and fresh fruits and vegetables. Serving children […]

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4 Food Service Trends for 2017

Trends in the food service industry are driven by the four “Cs” — cost, convenience, consumers, and competitors. From corner stores to supermarkets and restaurants, consumers in 2017 are seeking high-quality, ecofriendly food options that support a healthy lifestyle without breaking their budgets. In order to keep up and keep […]

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Can Preventative Maintenance Maximize Food Service Production?

In the food service industry, equipment failures, food spoilage, and unsanitary conditions can bring productivity to a grinding halt. A well-documented preventative maintenance program is a critical component for maximizing food service production while getting the most out of your expensive equipment. Some aspects of a maintenance plan are best […]

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A New Look for Senior Facility Food Service

Today’s aging population wants more from the senior living landscape than what nursing homes and long-term care facilities have traditionally provided. The days of an institutional, medical environment are on the decline. Residents want a sense of community, especially when it comes to food service programs. In order to meet […]

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4 Steps to Sustainable Food Service

The food service industry is energy intensive, with some restaurants easily driving up energy bills into thousands of dollars every month. Fortunately, after food and labor, energy is one of the most controllable costs in food service operation. As you reduce energy usage, you’ll bring money back to your bottom […]

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