menu development

Operations

Grab-and-go option eases strain on college wallets

The new grab-and-go option at Cal Poly Pomonoa’s Collins College of Hospitality Management is a welcome addition to a restaurant that had been taxing on students’ time and money.

Operations

Study: Chefs steer children towards vegetables

A Harvard researcher says while structural changes in cafeteria food will get kids to pick up vegetables, more children actually consume the vegetables when a chef is involved.

Niche rounded up data from students and colleges around the U.S., rating their schools in quality of both on- and off-campus dining options.

At the only full-service restaurant on Binghampton University’s campus, students get their fill of burgers, fries and homemade desserts.

With 85 percent of lunches rejected by students, Boulder Valley public schools are counting on food trucks to get them to eat healthier foods.

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

Spoon University has put together a ranking of the best dining halls in the U.S., from big state universities to smaller liberal arts colleges.

Plus see what trends rule menus and other highlights from our 2015 Hospital Census.

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

Farmers are gearing up to satisfy increasing demand for pulses worldwide.

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