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menu development

Operations

No need to stand in line at Binghamton’s MarketPlace

 By Megan Warmouth on Oct. 07, 2014

The lines are blurring at Binghamton University, in New York. What used to require standing in line with other students at the campus’s MarketPlace dining center will now simply require the click of a button online.

Operations

Seniors become food judges at Sunrise Senior Living event

 Oct. 07, 2014

The chefs were judged on their ability to meet Sunrise’s Signature Dining criteria, which includes using fresh, seasonal ingredients.

Operations

Redskins convert space into cafeteria to serve healthier options

Oct. 07, 2014

Over the last 13 months, the Redskins have changed the diets of many players by converting the basketball and racquetball courts in the Redskins Park basement into a made-to-order, healthy-options eating establishment.

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Maryland hosts 650 for ninth annual crab feast

Oct. 06, 2014

The SGA tradition commission hosted its ninth annual Crab Feast at Cole Field House last night, with fewer attending than in years past.

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Northern California hospital opens restaurant to attract community diners

Oct. 06, 2014

With the new Mountain View Bistro, chefs will prepare dishes that include local fruits and vegetables, for specialties like made-to-order pizzas, chicken and roasted veggie tacos, and grilled salmon.

Operations

Students respond to creative, healthy breakfasts

Oct. 02, 2014

Tyler Hayes wakes up to a schoolhouse breakfast and says he noticed early morning cafeteria changes at Elyria High School.

Menu

Grain-based salads

By Marygrace Taylor on Oct. 02, 2014

Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.

Operations

Technology, kids and produce

By Becky Schilling on Oct. 01, 2014

Four million dollars. That’s the estimated figure of the amount of food that’s being thrown away in schools each day, according to a study by Cornell and Brigham Young universities.

Operations

Fairfield University increases options, dining hours

Oct. 01, 2014

Students’ hunger for change in Fairfield’s dining services seems to have been fed by Sodexo’s updated dining options implemented at the start of this semester.

Steal This Idea

Menuing local

Oct. 01, 2014

When an item on the menu is local, we write the name of the item on a little chalkboard at the point of sale.

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