College foodservice becomes a big "bracket"

The Cooking Channel stages a favorite college foods competition.

By 
Lindsey Ramsey, Contributing Editor

I’ve written about how I think it is semi-ridiculous to rank the food at different colleges, but this is just too much fun to ignore. Taking a page from the NCAA Championship basketball tournament, The Cooking Channel has compiled a list of “classic” college foods from around the country and then matched them up head to head in true March Madness style. Website visitors can vote for their favorites; winning foods move on to the next round.

Perusing the list of contenders I saw a few items created by dining services worth calling out, especially in light of FSD’s signature online series (the second of which, to be posted online in a few days, includes an item on this list). Here are the contenders that are made in-house by the universities' respective foodservice departments. Congrats to all for making the cut!

From cookingchanneltv.com

   Gonzaga University: COG Cookies
   The Center of Gonzaga (COG) servesthese soft, crunchy, straight-from-the-oven  
   chocolate chip cookies at all sporting events. Now that’s something to cheer for.

   University of Kansas: ChickenCheddar Wrap
   The crunchy chicken tender wraps sold at on-campus shop Brellas are so popular,
   every year students participate in a race where they down these sandwiches at the
   halfway point.

   University of Maryland: Fear the Turtle Ice Cream
   On-campus shop The Dairy turns its vanilla ice cream into creative flavors like this
   white chocolate, caramel and pecan fave that unites students against competitors
   (cough, Duke).

The full list is worth reading, just to see what college student customers are loving in other parts of the country. Perhaps, the competition can even inspire a few new menu ideas for those that didn’t make the list? I for one would be interested to try what looks the Marquette-area creation of spaghetti topped with chili and cheddar cheese. To check out the full bracket, click here.  

Keywords: 
menu development

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources