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Doing more with melons

 By Lindsey Ramsey on May 10, 2014

Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

Operations

Empty Bowls bring Bucknell together

 May 10, 2014

In partnership with various campus departments, the dining services team at Bucknell University, in Lewisburg, Pa., recently facilitated an event on campus named Empty Bowls 2014: A focus on International Women’s Day.

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Bowling Green State University's Black Swamp Pub & Bistro

May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

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Technology encourages recycling

May 10, 2014

To enhance our recycling program on campus, we sell reusable beverage cups for use in the new Marketplace in the student union. Each cup is embedded with an RFID chip that allows students to obtain prepaid refills from our Freestyle Coke machines.

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Desserts: Filled with variety

By Kate Parham Kordsmeier on May 10, 2014

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

Operations

Friday nights rock at UNK

May 10, 2014

Students at the University of Nebraska at Kearney (UNK) have a new reason to hang out on campus on Friday nights—and dining services has a new revenue source.

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Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

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Building a better salad bar

By Kate Parham Kordsmeier on May 10, 2014

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

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Three Takes On: Fried chicken

May 10, 2014

Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies."

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Taking back the shaker

By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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