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Colleges & Universities

Steal This Idea

Focus on Vegan

 Oct. 31, 2013

I’m a vegan so that is something we’ve really been focusing on in our dining halls. You want to start by offering flavorful, well-prepared vegan options. We offer vegan options at all meals including vegan soups, desserts, yogurts, breads, che

Operations

Oklahoma State Univ. adds nutrition labeling system for grab-and-go foods

 Oct. 31, 2013

Serving size, ingredients, nutritional value, allergies and servings per package are included on the labels.

Operations

Incentivizing health

Oct. 31, 2013

Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.

Menu

What You Need To Know: November 2013

Oct. 30, 2013

This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.

Menu

UMass goes all in on health with dining renovation

Oct. 30, 2013

When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.

Operations

Kent State University pays respects to Chef John Goehler

Oct. 28, 2013

Goehler was known for reaching out to student groups, his passion and his love for his job.

Steal This Idea

Community Advertising

Oct. 28, 2013

When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we’ve gotten coverage of some events as a result.

Operations

Sodexo on hold for employment status changes per the University of Vermont

Oct. 28, 2013

UVM President Tom Sullivan stated on Friday that the university foodservice workers won't see a change until further notice.

Operations

University of Massachusetts dining hall to be revamped

Oct. 28, 2013

Blue Wall dining hall will undergo renovations at the end of this semester.

People

Chris Szymanski

Oct. 25, 2013

Chris Szymanski, Chef/Manager, Illinois Street Residence Hall, University of Illinois Dining Services is developing the Catering Family Style Concept, including menus, recipes, presentation and delivery methodology, that was presented at the Inn

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