For Here or To Go?
- TAKIN' IT TO 'EM: New Mex. students grab b'fast. // FoodService Director;6/15/2003, Vol. 16 Issue 6, p6
Reports on the increased breakfast participation at an Albuquerque, New Mexico middle school after the district replaced its traditional service with grab-and-go breakfast carts. Statement from Gabriela Pachecho, district nutrition coordinator of Albuquerque; Information on the breakfast...
- Lunch Bunch Ousts the Breakfast Club. // Education Week;9/14/1988, Vol. 8 Issue 2, p2
The article focuses on the early morning lunch hour at Lassiter High School in Marietta, Georgia. The lunches were served in four shifts due to the large population of the school. The first schedule begins shortly after the start of school each morning. The menu of the school is offered in the...
- Grab-and-go items, premium coffee big trends on campus. Duecy, Erica // Nation's Restaurant News;11/28/2005, Vol. 39 Issue 48, p18
The article reports that upscale grab-and-go meals and specialty coffee are among the hottest trends in food service at universities and colleges in the U.S. Some campus food service outlets now serve from 6:30 a.m. until 12 a.m. on weeknights and until 2 a.m. on weekends. Thus, more and more...
- IN SCHOOLS: Prepared foods used most often. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p56
Reports on the popularity of convenience foods for food service operations of schools in the U.S.. Reasons for the rise in convenience foods usage among school operators; Key problem facing school food service operations; Challenge posed by labor costs to school food service directors.
- Revealed at ASFSA Conference: School Lunches Prove More Nutritious Than Home: Study. // FoodService Director;09/15/99, Vol. 12 Issue 9, p5
Reports the result of a study on the nutritional value of lunches served in Southeastern Michigan Schools. Comparison between reimbursable school lunches (RSL) and lunches brought from home; Limitation of RSL.
- Room for Expansion? // FoodService Director;9/15/2013, Vol. 26 Issue 9, p18
Several charts are presented related to the availability of breakfast menu items as options for morning hours in foodservices in the U.S. including schools, hospitals, and senior living.
- Set for grab-and-go. // FoodService Director;11/15/97, Vol. 10 Issue 11, p134
Reports that Davidson Dining at Rutgers University in New Brunswick, New Jersey offers a take-and-go option for its traditional board students. Marketing of Dunkin Donuts to students; Packaging of the meals; Introduction of 7 grab-and-go `points.' INSET: Michigan State Univ.'s taquito...
- Portland schools ban a la carte. // FoodService Director;10/15/2006, Vol. 19 Issue 10, p1
The article reports that the Portland School District in Oregon has increased its reimbursable lunch participation by 25% in 2005 by closing down the a la carte line except for 100% juice and milk. At the same time, it boosted consumption of fresh fruits and vegetables from a salad bar. This was...
- Purchase breakfast buys add up. // FoodService Director;4/15/2006, Vol. 19 Issue 4, p6
The article reports that breakfast participation at the Purchase Line School District's junior/high school doubled this year since foodservice officials began offering grab-and-go breakfast meals to students just steps away from where they exit their school buses. The program has been an early...