Continue to Site >>>

Colleges & Universities

Menu

Soup: For all seasons

 By Marygrace Taylor on Mar. 13, 2015

No matter the weather, fresh, flavorful soups and stews are menu staples.

Menu

MenuDirections 2015 at a glance

 Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Menu

MenuDirections 2015 awards banquet

Mar. 13, 2015

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

Operations

Aramark to go “cage-free” by 2020

Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

Menu

March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Steal This Idea

Host a chef’s table with the president

Mar. 13, 2015

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

People

Sean Armstrong

Mar. 13, 2015

According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

March 2015: Pineapple

Mar. 12, 2015

Snapshots of all the recipes from the March 2015 issue featuring pineapple.

  • Page 157