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new concepts

Design

Tour Duke’s Eataly-inspired union

 By Alaina Lancaster on Sep. 06, 2016

The new student union nabbed the food hall’s concept and even one of its designers.

Operations

Operators’ fresh ideas for the new C&U school year

 By Dana Moran on Aug. 31, 2016

Excitement is building over new dining initiatives and ideas at colleges across the country. Here are a few of the most innovative that we stumbled upon.

Operations

Professional golf-theme eatery to open at Texas airport

By FSD Staff on Aug. 24, 2016

HMSHost partnered with PGA Tour for the restaurant at El Paso International Airport.

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. 

Steal This Idea

New dining ideas take off with the new school year

By Patricia Cobe on Aug. 23, 2016

Over the summer, a number of college dining programs cooked up some new ideas to greet returning students.

Operations

3 mashup ideas for Starbucks-inspired coffee trucks

By Dana Moran on Aug. 17, 2016

The caffeine giant is bringing a mobile concept to Rutgers University.

Operations

Breaking down the trendiest terms in foodservice

By Lisa Arnett on Aug. 15, 2016

From the senior living dining room to the college sports stadium, we took a look at how some of foodservice’s most talked-about terms are playing out.

Operations

UC Berkeley cafe gets a revamp from Charles Phan

By Lisa Arnett on Jul. 19, 2016

UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award.

Design

Tour Café 640, a breezy retreat in the middle of a hospital

By Alaina Lancaster on Jul. 19, 2016

Check out how Regions Hospital turned its landlocked cafeteria into a bright spot.

Operations

5 lessons from the 2016 NACUFS conference

By Dana Moran on Jul. 18, 2016

The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.

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