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Colleges & Universities

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Was university’s Black History Month menu racist?

 Feb. 23, 2015

When a Midwestern university celebrated Black History Month with a menu featuring fried chicken, collard greens and cornbread, students became offended.

Operations

Five takeaways from the NAFEM Show floor

 By Patricia Cobe on Feb. 23, 2015

The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.

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University takes bite out of Asian Carp

Feb. 20, 2015

To combat the invasive fish, the University of Missouri is trying out recipes, which some students say taste like ground beef.

Menu

Soft cheese gaining popularity

By Dawn Reiss on Feb. 20, 2015

"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”

Menu

February 2015: Salads bulk up

Feb. 20, 2015

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

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Sodexo: Mono not spread via cafeteria cups

Feb. 20, 2015

Contrary to rumors on the Samford University campus, Sodexo says sticky cafeteria cups are not the cause of the mononucleosis outbreak.

Menu

February 2015: Soft cheeses

Feb. 20, 2015

Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

Operations

Sodexo expands its animal welfare policy

Feb. 19, 2015

The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.

Menu

Foodservice directors go all out for Mardi Gras

By Katie Fanuko on Feb. 19, 2015

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

Operations

FTC intends to block Sysco-US Foods merger

Feb. 19, 2015

The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that helps foodservice operations’ bottom lines.

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