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sustainability

Steal This Idea

Splish and splash flavor

 Nov. 16, 2017

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover br...

Foodservice Operation of the Month

The hippest bistro on the block

 By Julianne Pepitone on Nov. 01, 2017

A senior living operation’s locally sourced takeout jumpstarts sales. About Thyme came about after staffers realized residents enjoyed the option to take a meal to-go.

Operations

8 smart ideas to steal from CU Boulder's dining program

By Patricia Cobe on Oct. 31, 2017

The University of Colorado's newest facility puts college dining on the leading edge. Innovative ideas for engaging the campus's 31,000-plus students are in full view.

Operations

5 great ideas gathered at a chefs’ conference

By Patricia Cobe on Oct. 17, 2017

Smart tactics to tackle labor issues, sustainability, food safety and more were offered up this week during FoodService Director’s first Chefs’ Council Summit.

Menu

Building a readymade dinner to go

By Patricia Cobe on Oct. 16, 2017

Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and restaurants.

Foodservice Operation of the Month

Rutgers University: Translating healthier menus into healthy sales hikes

By Julianne Pepitone on Oct. 01, 2017

Rutgers takes out the trash with an upgraded takeout program. Rutgers Dining tested the new takeout menu for five weeks in a single dining hall earlier this year, tossing the deep-fried chicken wings and french fries in favor of baked dry-rubbed wings.

People

A look at the year ahead in K-12

By Dana Moran on Sep. 15, 2017

Some of FSD's past K-12 Foodservice Director and Foodservice Operation of the Month winners share their challenges—and hopes—for the year in dining.

Operations

What C&U operators can expect this fall

By FSD Staff on Aug. 17, 2017

Several trends are poised to impact college and university foodservice in the 2017-18 school year. Here, FSD dives into a handful such as labor concerns and more.

Steal This Idea

Make water work: Pair aquaponics produce with education

Aug. 17, 2017

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center.

Operations

4 unique solutions to the waste problem

By Patricia Cobe on Aug. 15, 2017

Operators are redoubling efforts to turn food scraps into inventive dishes and drinks. Here are a few unique solutions to the waste problem.

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