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menu development

Operations

6 ways to deal with dining hall overcrowding

 By Benita Gingerella on Sep. 27, 2016

Stop congestion and keep the lines moving with these tested ideas. 

Menu

Poke makes a splash

 By Lauren Hallow on Sep. 26, 2016

The fish dish is the new darling of commercial fast casuals, with dozens of poke-focused concepts launching over the last year or so. 

Operations

District uses ‘Taste it Tuesdays’ to get menu feedback

By FSD Staff on Sep. 26, 2016

If enough students enjoy a Tuesday test meal, it becomes a permanent offering.

Operations

University debuts customizable vegan menu

By FSD Staff on Sep. 23, 2016

The option was added in response to students’ growing interest in vegan items.

Operations

NYC schools debut 100% local burger

By FSD Staff on Sep. 23, 2016

The schools expect to serve as many as 500,000 of the burgers each day they’re offered.

Menu

5 street food meals shaking up dining

By Dana Moran on Sep. 23, 2016

Binghamton University alumnus Sung Kim heard the word on street food long before arriving at the upstate New York campus. 

Menu

5 big regional menuing differences

By Dana Moran on Sep. 22, 2016

We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

Operations

District launches grab-and-go smoothies

By FSD Staff on Sep. 22, 2016

The “Five and Go" program provides students with a produce-packed portable option.

Menu

Reinvention of mac and cheese

By FSD Staff on Sep. 21, 2016

The familiarity that turns a dish into comfort food can also stamp it as a boring choice. Here's how some operations are trying to put new fire into the gold standard of comfort.

FSD Culinary Council

6 breakout food trends on chefs’ radars

By Patricia Cobe on Sep. 20, 2016

FSD's Chefs' Council makes predictions about next year's top menu trends.

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