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costs

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Save the beef

 By Lindsey Ramsey on Sep. 04, 2014

Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.

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Using data to achieve efficiency

Aug. 29, 2014

We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium, fat, etc., would quickly red flag bad recipe data.

Operations

Menu prices dropping at Western Illinois U.

Aug. 28, 2014

The cost to attend college may be going up, but the cost to eat at one local university is actually going down.

Menu

Behind the peel

By Lindsey Ramsey on Aug. 11, 2014

Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.

Operations

NCAA changes rules on athletes’ meals

Aug. 11, 2014

The recent ruling by the NCAA that student-athletes in Division I institutions will be allowed unlimited meals and snacks has been met with everything from consternation to puzzlement from foodservice directors. Some are concerned about the effect it could have on their current operations, while others believe it could benefit their departments.

Operations

Heat-powered greenhouse

Jul. 25, 2014

A greenhouse isn’t a new concept. How one Iowa woman is powering her greenhouse is, however.

Operations

School Nutrition Association nearly doubles money spent on lobbying

Jul. 23, 2014

The group spent more than $105,000 on its case with Congress, which is up from $53,887 during the previous three months.

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Get buy-in

Jul. 22, 2014

In order to get buy-in for breakfast in the classroom, there is an incredible amount of planning done with stakeholders to ensure that we can show the value for this and to get their thoughts and see if we’ve missed anything.

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Pairing compound butters

Jul. 17, 2014

We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy” butter goes with beef, etc.

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Positive pricing

Jul. 14, 2014

In order to encourage customers to eat more healthfully, we reduced the price of our salad bar to $4.99 per pound, from $6.99. At the same time, we increased the price of sodas.

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