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Recipe report: Sweet and savory pies for Pi Day

 By Patricia Cobe on Mar. 02, 2017

March 14 has been designated Pi Day to recognize its numerical relationship to pi—the digits in the date, 3.14, are the same as the first three digits in pi.

Operations

School leans into lunch customization

 By FSD Staff on Mar. 02, 2017

A new program, dubbed Lunch My Way, allows students to build their own meals.

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10 college menu items with a cult following

By Benita Gingerella on Mar. 02, 2017

From fried chicken dinners to cookies straight from the oven, these items have become huge hits on their respective campuses—making them the type of offering operators would be hard pressed to cut from the menu without some sort of backlash.   

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College hosts science-inspired food event

By FSD Staff on Mar. 01, 2017

Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.

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3 sandwich flavors gaining steam

By Lizzy Freier and Patricia Cobe on Feb. 28, 2017

When it comes to sandwiches, familiar condiments are getting revamped and emerging global flavors are taking the spotlight.

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3 successful LTO strategies

By Dana Moran on Feb. 24, 2017

Here’s how three operations draw diner interest with limited-time offers.

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Is cookie dough the next hot dessert?

By Lizzy Freier on Feb. 24, 2017

The nostalgic, no-bake treat is showing up beyond ice cream joints.

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College students sample German cuisine

By FSD Staff on Feb. 24, 2017

A visiting chef prepared traditional German fare for students over a two-day period.

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Recipe report: Spice it up!

By Patricia Cobe on Feb. 22, 2017

To perk up customers’ palates and inspire a kitchen staff bored with winter ingredients, add a spicy dish or two to the lineup.

Operations

Hospital bans sale of sugary snacks, beverages

By FSD Staff on Feb. 22, 2017

The hospital will replace items like soda with such options as milk and granola bars.

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