Colleges & Universities

Operations

Making more than the minimum

We had a little excitement this week near our corporate office in Chicagoland. More than 100 protesters were arrested Wednesday on the grounds of McDonald’s corporate headquarters, just down the road in Oak Brook.

People

Julie Staples

Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.

The university started small by adding five or six local and organic items to the salad bar.

Within the dining halls at the University of California, Davis, tossed-out food scraps have recently become empowered—quite literally.

Despite the fact that students drove implementation of the program, Meatless Mondays was less than successful at the University of Wisconsin Oshkosh.

Operators share insights into why certain dinner categories will grow in the next two years.

In the next couple of years, breakfast cereal food prices will increase due to impacts of climate change.

Quinn Scarvey of Salisbury graduated from Lenoir-Rhyne University Friday night, but picking up her diploma didn’t make headlines. What she did for Hickory’s homeless population in her last week of school did.

Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago.

Last week, the Dining Committee presented plans for The No Environmental Impact Program to College Council (CC).

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