Continue to Site >>>

Colleges & Universities

Workforce

Four ways to keep foodservice running smoothly in a blizzard

 By Katie Fanuko on Jan. 27, 2015

Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.

Operations

ESPN: Food plays major role in recruiting college athletes

 Jan. 26, 2015

Will the importance to potential star recruits put pressure on FSDs to deliver better fare?

Menu

Monster mash-ups: Food fusion

By Kate Parham Kordsmeier on Jan. 26, 2015

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

Operations

Group accused of stealing $20k from UT concession stand

Jan. 26, 2015

Police say the foodservice contractor was conned into giving concessions to a group that was far from a legitimate non-profit.

Gluten-free trend grows

Jan. 23, 2015

Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.

Operations

Mass. schools, universities share farm-to-school tips

Jan. 23, 2015

Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.

Operations

University chefs across West Coast compete for bragging rights

Jan. 23, 2015

Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.

Operations

UNC dining seeks local—and affordable—suppliers

Jan. 23, 2015

Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.

Operations

Healthy, not stealthy

Jan. 22, 2015

The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.

Operations

Massachusetts university creates additional meal periods

Jan. 21, 2015

In response to student requests, Brandeis University now offers five meal periods per day: Breakfast, continental breakfast, lunch, limited lunch and dinner.

  • Page 168