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Grain-based salads

 By Marygrace Taylor on Oct. 02, 2014

Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.

Operations

Fairfield University increases options, dining hours

 Oct. 01, 2014

Students’ hunger for change in Fairfield’s dining services seems to have been fed by Sodexo’s updated dining options implemented at the start of this semester.

Operations

Dining services looking for solution to cool down kitchen

Oct. 01, 2014

After some attempts to lower the high temperature in the kitchen of John Jay Dining Hall last semester, Columbia Dining is still searching for a permanent fix to the ongoing heat problem.

Operations

Yale’s Fall Fest showcases worldly cuisines

Oct. 01, 2014

With music blasting, flags waving and food for sampling, the University came together Sunday to celebrate the start of fall.

People

Lynnell Grumbles takes over for Santa Clarita Valley Food Services Agency

Oct. 01, 2014

Lynnell Grumbles is the new CEO of the Santa Clarita Valley Food Service Agency, which supplies more than 11,500 lunches and 4,000 breakfasts daily to 38 campuses.

Steal This Idea

Menuing local

Oct. 01, 2014

When an item on the menu is local, we write the name of the item on a little chalkboard at the point of sale.

Recipes

Three Takes On: Meatballs

Oct. 01, 2014

Three Takes On offers several different versions of the same classic dish. This month, we checked out three meatball recipes, including Spicy Mushroom Blended Meatballs and Colorado Beef Meatballs Italian Style.

Operations

A matter of perspective

Sep. 30, 2014

We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the non-commercial market.

Operations

Bikers get benefits at the University of Washington

Sep. 30, 2014

Through a partnership with the national program Bicycle Benefits, campus bicycle riders at the University of Washington, in Seattle, can get 10% off their purchases at two campus foodservice locations, District Market and Husky Grind Cafe.

Operations

Prices higher at on-campus franchises

Sep. 30, 2014

If a student buys a Chick-fil-A sandwich combo at the Ferguson Center for lunch every school day for a semester, they will spend around $140 more than if they had purchased the same meal at an off-campus location.

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