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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.

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Beverages: From the tap

 By Kate Parham Kordsmeier on Feb. 10, 2014

What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.

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Three Takes On: Muffins

Feb. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Muffins.

Operations

Some Oregon college students fear going hungry, survey says

Feb. 06, 2014

Nearly six in 10 students at an Oregon university could not afford to get enough healthy food at one point in the school year, a problem that threatens their school performance as well as their physical and emotional health, researchers say.

Operations

Student feedback spurs "Meals-to-Go" system update at Harvard

Feb. 06, 2014

The online ordering system now accepts weekly orders for bagged meals instead of having students complete the order form each time.

Operations

Boston University dining halls add more authentic Chinese dishes

Feb. 05, 2014

Trying to stem an outsized flow of Chinese students to off-campus housing, the University is adding 15 Chinese dishes to its monthly residential dining menus.

Workforce

USC puts chefs to the test in culinary competition

By Megan Warmouth on Feb. 05, 2014

The winner will represent USC at a NACUFS regional conference.

Operations

Reusable boxes grow in popularity at the University of Maryland

Feb. 05, 2014

More than two years after Dining Services introduced a reusable takeout container, more students than ever are choosing the more sustainable option instead of the standard white disposable containers.

Operations

University of Kentucky to privatize dining services

Feb. 05, 2014

The University of Kentucky plans to privatize its dining services, with the larger goal of bringing in millions of dollars for new dining facilities on campus.

Operations

Cornell University's new on-campus eateries receive positive response

Feb. 03, 2014

Recent additions to Cornell’s on-campus eateries, Café Jennie and Fork and Gavel Café, have seen increasing student enthusiasm and growing levels of business, according to campus dining operators.

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