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Titans of Industry: Steve-Maahs
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Titans of industry: Steve Maahs
Alto-Shaam has come from humble beginnings to a globally recognised brand. Second generation president Steve Maahs talks to Karen Thuermer about his father, innovation and devotion to the brand
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Bakergroup dining designs win two US national grand prizes
University of Michigan foodservice projects honoured by national organisation

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Danny Meyer: the tipping point in the minimum wage debate
Pete Wells’s 14 October article about tipping in The New York Times may very well be the “tipping point” (forgive the pun) for this controversy, which is endemic of the current political fabric of the country, regarding so-called “income equalisation,” a political term that makes me nauseous

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Back on the menu
The Healthy, Hunger-Free Kids Act introduced five years ago has radically changed the school foodservice landscape in the US, but it hasn’t been without challenges. In the second part of a report into school meals, Sue Holaday meets those on the frontline

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Guidance for menu labeling
The FDA has released draft guidance for mandated menu labeling scheduled to take effect in late 2016. Amelia Levin explains the details and lists some common questions and answers

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McDonald’s has done it again
McDonald's has been changing the game since 1955. Recent announcements show the brand is demonstrating real leadership again, says Bill Main FCS

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Restaurant minimum wage debate: tips are not wages
As the minimum wage debate rages on, we hear from one of the movement's most ardent advocates. Saru Jarayaman is the co-founder and co-director of Restaurant Opportunities Centers United (ROC United). She argues that the two-tiered wage system is "deeply disfunctional"

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