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menu development

Operations

University replaces fajita bar with healthier option

 By FSD Staff on Nov. 16, 2016

Its new superfoods bar seeks to provide more items for athletes and students with dietary restrictions.

Menu

7 menu takeaways uncovered in LA

 By Patricia Cobe on Nov. 16, 2016

To keep ahead of what's trending, steal these ideas from innovative Los Angeles operations. 

Menu

Veggie burgers go from frozen to fresh

By Patricia Cobe on Nov. 15, 2016

David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

Menu

How consumers are redefining 'healthy'

By Jill Failla on Nov. 15, 2016

Aging diners are ushering old-school health indicators back in vogue, though they’re reluctant to pay more for items flagged that way.

Menu

Taking creative squash dishes front and center

By Benita Gingerella on Nov. 15, 2016

 Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four operations are implementing this fall favorite.

Steal This Idea

A breakfast food truck

Nov. 15, 2016

After eight years of the same on-campus food trucks,the University of Washington is reconcepting one into an all-day breakfast truck.

Menu

Washington University explores American Indian cuisine

By Lisa Arnett on Nov. 15, 2016

Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.

Menu

Savory yogurt is here to stay

By Julianne Pepitone on Nov. 15, 2016

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

Design

A new definition of gluten-free dining

By Alaina Lancaster on Nov. 15, 2016

The decision to build one of the first gluten-free dining halls started with a booth at Kent State University’s summer orientation in Kent, Ohio.

Steal This Idea

Get systematic feedback from all guests

Nov. 15, 2016

We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.

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