Continue to Site >>>

Colleges & Universities

People

Janet Paul to head Concordia College Dining

 Feb. 18, 2014

Concordia College has named Janet Paul director of dining services.

Operations

Food, labor budgets up—for most

 Feb. 14, 2014

In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of operators say their food budgets have increased in the last two years, 55% say their labor budgets have increased and 43% say their equipment/technology budgets have risen.

Operations

Pasadena City College receives ready-to-eat, customized food options

Feb. 14, 2014

I-8 Food Services’ collective team of chefs, servers and management staff strives to bring popular hot dishes and ready-to-eat foods on demand.

Operations

Ratcheting up sustainability

By Paul King on Feb. 13, 2014

Colleges and universities are leading the way in the hyper-local movement, as more and more institutions take advantage of available land to grow their own produce—or at least as much of it as space will permit.

Operations

University of Virginia considers new food provider

Feb. 13, 2014

University dining halls may see a new food provider before the fall semester, though University officials have not yet released information about the details of the potential switch.

Steal This Idea

Care packages

Feb. 10, 2014

Last fall we started Racer Care Packages, which parents can purchase online for their students.

Menu

Packing heat

By Lindsey Ramsey on Feb. 10, 2014

Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.

Operations

A preview of Georgia Tech's dining services

Feb. 10, 2014

The dull, off-white plates, bent silverware, slick floors and sticky tables are characteristic of Tech’s Dining Services.

Menu

What’s in your kitchen?

By FSD Staff on Feb. 10, 2014

Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of the major food trends for the coming year.

Menu

Promoting health

By Marygrace Taylor on Feb. 10, 2014

Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing and promoting lower-calorie, higher-nutrient menus.

  • Page 229