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Colleges & Universities

Operations

Cooking equipment most likely to be purchased, upgraded

 Mar. 10, 2014

According to The Big Picture, non-commercial operators (43%, the highest for any equipment category) are planning to spend their equipment budgets buying cooking gear (e.g., stoves, ovens or fryers) in the next two years.

Menu

Opening the door to dietary discussions

 Mar. 10, 2014

Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a series of open forums for students to share dietary concerns.

Operations

Whoo Deli wows Rice students

Mar. 10, 2014

Traditionally, Rice University, in Houston, has contracted out retail spaces to local restaurateurs. That includes an Asian restaurant, a Mediterranean grill and a convenience store, all operated by outside entities, according to Executive Chef Johnny Curet.

Menu

Greens beyond lettuce

By Lindsey Ramsey on Mar. 10, 2014

You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.

Operations

Harvard's Undergraduate Council proposes to keep dining halls open during spring break

Mar. 10, 2014

Members of the Undergraduate Council’s Student Life Committee met with officials from Harvard University Dining Services on Feb. 28 to discuss plans to keep the dining halls open during spring break next week.

Operations

Loyola Marymount earns green certification

Mar. 10, 2014

Two of Los Angeles-based Loyola Marymount University’s dining venues earned 3-Star Certification by the Green Restaurant Association (GRA) in December.

Operations

Remineralizing the soil at Kennesaw State

Mar. 10, 2014

The culinary and hospitality services division of Kennesaw State University has implemented a remineralization project that it claims has dramatically increased the levels of vitamins and minerals in several of the items it grows on its campus farms.

Menu

Desserts: Mini indulgences

By Kate Parham Kordsmeier on Mar. 10, 2014

With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.

People

Steve Mangan: Sharpening the culinary focus

By Megan Warmouth on Mar. 10, 2014

Steve Mangan, foodservice director at Northwestern University, has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.

Operations

Off-campus restaurants say taking dining dollars not worthwhile

Mar. 10, 2014

Dining dollars have proven to be beneficial for some businesses and harmful for others.

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