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Signature Series: Salads

 By Paul King on Oct. 13, 2014

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

Operations

Knoxville businesses object to new Tennessee foodservice options

 Oct. 10, 2014

Unlike other restaurants on Cumberland Avenue, the two UT Dining locations accept Dining Dollars as payment from students, creating what the Cumberland Merchants Association describes as an unfair competitive advantage.

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The great GMO debate

By Paul King on Oct. 10, 2014

Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.

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On the Eastern front

By Marygrace Taylor on Oct. 10, 2014

Most of the ingredients in Eastern European dishes are simple and feel familiar to customers. But if a recipe calls for something that simply won’t play well, most operators have no problem tweaking a recipe.

Operations

Sustainability takes hold at Maryland

Oct. 10, 2014

A shift in student and faculty culture has led to wider participation in sustainable activities and lower waste-emitting rates, according to this university’s annual Sustainability Progress Report released Monday.

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Bowling Green opens dedicated vegan concept

Oct. 10, 2014

Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.

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Three Takes On: Burgers

Oct. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Burgers.

People

Confessions of Vinnie Livoti

Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

Operations

In defense of millennials

By Becky Schilling on Oct. 10, 2014

For this month’s cover story we talked with operators to find out how they are meeting the customer service demands of each of the five generations served by the non-commercial industry (Gen Z, millennials, Gen X, baby boomers and the Silent Generation).

Operations

Illinois State axes cash

Oct. 10, 2014

Several dining venues on the campus of Illinois State University, in Normal, are no longer accepting cash.

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