FoodService Director

FoodService Director is a reliable resource for non-commercial operators seeking to enhance profitability and embrace innovation amid a shifting economic landscape. This dynamic and reader-friendly monthly magazine provides effective solutions and strategies to over 45,000 specific readers across various sectors of non-commercial foodservice, such as colleges, businesses, contract management, schools, healthcare, senior living, correctional facilities, and the military.

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Fueling performance on and off the field

6 days ago | foodservicedirector.com | Julianne Pepitone

At college campuses around the country, a longtime student dining trend continues to accelerate: Many students are ditching the comfort food and soda in favor of healthy balanced meals (at least most of the time). Yet it can be challenging to build a plate that’s not only “healthy” but also nutritionally balanced—and delicious too. That was the impetus for Performance Plate, a new entrée station that Providence College in Rhode Island launched this school year.
Finding your signature

1 week ago | foodservicedirector.com | Tara Fitzpatrick

Before the dunk, drizzle or dip, there comes the decision. The appeal of a great sauce begins on the printed (or QR-coded) page, enticing diners with the promise of bold flavors meant to be talked about through smacking lips. At Boston University's The Coop concept, sides are mac 'n cheese, slaw and of course, Coop Sauce.
Qdoba comes to CSU Pueblo, replacing a pizza concept at the student center

1 week ago | foodservicedirector.com | Tara Fitzpatrick

For six years running, USA Today has named Qdoba the "Best Fast Casual Restaurant," citing the San Diego-based chain's fresh ingredients, housemade items and focus on customization, which allows customers to build their own burritos, bowls, tacos, quesadillas, salads and nachos. Qdoba has over 750 locations in the U.S., Canada and Puerto Rico, and is currently prioritizing franchise growth in Arizona, Georgia, Ohio, Nevada, South Carolina and more, according to the Qdoba website.
Editor's picks for favorite new recipes (so far) of 2025

1 week ago | foodservicedirector.com | Tara Fitzpatrick

With summer whipping around the corner like gazpacho in a blender, let's stop and take the time to sip and savor the year in FSD food and beverage recipes so far, making sure you didn't miss new classics like a charred pineapple cocktail, smoky red fish dip, virtuous-yet-craveable grain salad and more. When a recipe has that certain something (or je ne sais quois, mes amis!), you and your customers will want to return to it again and again.
Yella’s brings retro vibes and insta-worthy shakes to college campuses

1 week ago | foodservicedirector.com | Benita Gingerella

In the 1930’s and 40s, Frank “Yella” Lorenzo was a well-known caller for dance halls in New Jersey. While his big booming voice made him the perfect emcee, he had always hoped to open a restaurant. “That was his dream,” says Yella’s VP of Brand Development John Kim.
Tracking Scope 3 carbon emission has been a long time coming for Chartwells Higher Ed

2 weeks ago | foodservicedirector.com | Reyna Estrada

Scope 3 carbon emissions, are admittedly, more difficult to track than 1 and 2, said Monalisa Prasad, vice president of sustainability at Chartwells Higher Education. But it is something that the foodservice provider has been working on for quite some time. “It started off, actually, when we started off thinking about climate labeling because all of our universities and ourselves as well, we have an active goal. We have a carbon neutrality goal, but how do we calculate it?” said Prasad.
Columbia Dining is committed to providing staff and faculty ongoing and innovative training

2 weeks ago | foodservicedirector.com | Reyna Estrada

This past March, 40 dining staff members at NYC's Columbia University had an opportunity to sharpen their knife skills. To that end, the dining team held courses over two days focusing on knife skills and kitchen equipment, in an effort to provide staff with ongoing training that challenges them to enhance their culinary skills. The aim behind the program, according to a statement, was to ensure all dining staff, regardless of their positions, are trained in foundational kitchen skills.
Medically tailored meals could save on costs and prevent hospitalizations, study shows

2 weeks ago | foodservicedirector.com | Benita Gingerella

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Federal bill would permit plant-based milks in school meals

2 weeks ago | foodservicedirector.com | Benita Gingerella

Two bills introduced at the federal level would make changes to school milk offerings and the inclusion of certain additives in school meals. There has also been a lot of developments at the state level this week, including a bill introduced in North Carolina which would offer students free breakfast each day at school. Here’s the latest in school nutrition legislation.
Functional eating, high protein fare, trendy food and global favors are all the rage in college dining, according to a new report from Chartwells Higher Ed

2 weeks ago | foodservicedirector.com | Reyna Estrada

When it comes to campus dining, students are craving more functional food and otherwise athletically fueling options. That's according to Chartwells Higher Education’s 2025 Campus Dining Index. It’s not all about nutrition, however, as trendy foods and global flavors also stood out in the report. For the report, the foodservice provider surveyed more than 93,000 students, faculty and staff at its college dining sites.