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Design

Take a look inside Valley Dining Center and its fresh approach to allergen-friendly dining

 By Alaina Lancaster on Aug. 23, 2016

Western Michigan University’s recently opened dining hall takes action stations to a whole new level. 

Operations

Pa. district to add all-day food access to cafeterias

 By FSD Staff on Aug. 17, 2016

The district is partnering with Chartwells to make the changes.

Operations

A chopstick-fork hybrid may get large-scale debut

By Simedar Jackson on Aug. 12, 2016

Panda Express’ new “chork” could change how its customers eat Chinese food.

Operations

UVa teams up with nonprofit for healthier dining options

By Simedar Jackson on Jun. 21, 2016

A new initiative brings locally grown greens to students for less.

Design

3 new concepts shaking up C&U

By Alaina Lancaster on May 24, 2016

Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.

Operations

Solar power—to rent or to buy?

By Dana Moran on May 16, 2016

With big names partnering with energy providers through rebate programs, it could be prime time to catch some rays—but only if the investment fits.

Operations

How one university is ensuring the authenticity of its Chinese fare

By FSD Staff on Apr. 01, 2016

Michigan State University is beefing up chef training with an 18-month program.

Operations

What millennials want from foodservice

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Though perks like free lunches get millennials' attention, what they really value is open communication, collaboration and support, Fortune reports.

Operations

What baby boomers want from senior living

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.

Operations

Wash. school district to open new central kitchen

By FSD Staff on Jan. 12, 2016

Officials at Bethel School District say the meal-prep site will help cut costs and improve efficiency.

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