new concepts

reusable coffee cup thermos
Ohio State University started a sustainable cup program called My Cup. Personalizing helps students invest in the program and actually use their cups.
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
briggo coffee haus kiosk
Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.
orange illustration
A lot of families were hit hard from the recession, so we decided to become a summer feeding site. We later expanded our program year-round, funneling the operation out of our retail location.
student eating illustration
Capitalizing on the popularity of breakfast, the nutrition department at a Colorado school district offers a tasty opportunity to late risers.
grilled cheese egg
After eight years of the same on-campus food trucks,the University of Washington is reconcepting one into an all-day breakfast truck.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
students employees school garden
As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.
The district will offer free dinner to after-school activity participants at 35 schools.

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