One tomato's epic journey, from seed to sauce superstar in the school cafeteria

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R 7 Wk~ ‘ Mastering Gen Z's Culinary Code: Diving Into the /) National & Intersection of Taste, Trends, and Authenticity /4'40 Peanut Boa WEDNESDAY, JULY 10TH PM CST/ 2PM EST

TODAY'S TOP STORIES

Local tomato sauce punches up pasta dishes at New York schools

The sauce, which was funded through a state farm-to-school grant, allowed schools to increase the amount of local ingredients in its dishes.

How operators are tackling today’s labor pains

During a panel at this year’s Menu Directions conference, two operators shared their recruitment and retention wins and what this generation of employees wants from their employer.

Arkansas Children’s Northwest Hospital: Caring for kids and the community at large

Community spirit is the driving force behind the Morrison Healthcare team, who strive to bring moments of joy to patients and their families.

Sea monster chic at Boston College, UNC REX Healthcare’s summer kickoff party, sports food goes minimalist in L.A., time traveling ice cream and more.

In this edition of Heart of Foodservice, FSD’s ongoing series on good food, awesome people, stealable ideas and feel-good bites of the foodservice world, we’re taking stock of summer happenings that are making us smile.

Check out the latest edition of FSD Quarterly, a digital magazine you can flip through for FSD’s fresh-picked ideas, news, people, menus, trends and more, with videos and podcasts, too.

Barbecue without borders: Metz chefs inspired by West African traditions
In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

PODCASTS

How the updated School Nutrition Standards will impact food service at Cincinnati Public Schools Child Nutrition Director Jessica Shelly shares how she and her team plan to implement the new standards over the coming years and her advice to fellow operators on how to embrace the new regulations.

UPCOMING EVENTS

, Mastering Gen Z's Culinary Code: Diving Into the National ' |ytersection of Taste, Trends, and Authenticity. Peanut Board WEDNESDAY, JULY 107+ 1PM CST /2PM EST

Want breaking news? Click here or text FSD to (833) 755-2949 to receive texts from FoodService Director and get the news and insights that matter to your operation.

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To view this email as a web page, click here FSD FoodService Director [Z57] uPDATE R 7 Wk~ ‘ Mastering Gen Z's Culinary Code: Diving Into the /) National & Intersection of Taste, Trends, and Authenticity /4'40 Peanut Boa WEDNESDAY, JULY 10TH PM CST/ 2PM EST TODAY'S TOP STORIES Local tomato sauce punches up pasta dishes at New York schools The sauce, which was funded through a state farm-to-school grant, allowed schools to increase the amount of local ingredients in its dishes. How operators are tackling today’s labor pains During a panel at this year’s Menu Directions conference, two operators shared their recruitment and retention wins and what this generation of employees wants from their employer. Arkansas Children’s Northwest Hospital: Caring for kids and the community at large Community spirit is the driving force behind the Morrison Healthcare team, who strive to bring moments of joy to patients and their families. UMR Advertisement Sea monster chic at Boston College, UNC REX Healthcare’s summer kickoff party, sports food goes minimalist in L.A., time traveling ice cream and more. In this edition of Heart of Foodservice, FSD’s ongoing series on good food, awesome people, stealable ideas and feel-good bites of the foodservice world, we’re taking stock of summer happenings that are making us smile. See what’s trending in on-site foodservice Check out the latest edition of FSD Quarterly, a digital magazine you can flip through for FSD’s fresh-picked ideas, news, people, menus, trends and more, with videos and podcasts, too. Article Barbecue without borders: Metz chefs inspired by West African traditions In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme. LMR Advertisement PODCASTS Podcast How the updated School Nutrition Standards will impact food service at Cincinnati Public Schools Child Nutrition Director Jessica Shelly shares how she and her team plan to implement the new standards over the coming years and her advice to fellow operators on how to embrace the new regulations. UPCOMING EVENTS , Mastering Gen Z's Culinary Code: Diving Into the National ' |ytersection of Taste, Trends, and Authenticity. Peanut Board WEDNESDAY, JULY 107+ 1PM CST /2PM EST Text Updates Want breaking news? Click here or text FSD to (833) 755-2949 to receive texts from FoodService Director and get the news and insights that matter to your operation. F D FOODSERVICE DIRECTOR Facebook Twitter LinkedIn FSD MAGAZINE | CONTACT US | ADVERTISE – Online subscription assistance: [email protected] – Editorial inquiries: Tara Fitzpatrick – Advertising inquiries: Susan Szymanski To ensure delivery, please add [email protected] 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 [email protected] | For more information on our data practices and your privacy rights, please see our . &) infermaconnect RESTAURANT BUSINESS | FOODSERVICE DIRECTOR | CSP | TECHNOMIC 300 South Riverside Plaza, Suite 1600 | Chicago, IL 60606 | 312-876-0004 Contact Us | © Informa Connect 2024

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