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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

Operations

The Niche fills niche for new UGA campus

 Oct. 25, 2013

When the State Board of Regents approved the University of Georgia’s Athens location for a new Health Sciences campus, the food services department was faced with a challenge: how to create a foodservice unit in that location that would be financial

Operations

Customer and employee wellness programs

Oct. 24, 2013

Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.

Operations

Queens College adds The Curry Kitchen to campus dining options

Oct. 24, 2013

New concepts alleviate long longs and offer new kosher options.

Menu

Signature Series: Seafood

Oct. 24, 2013

Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.

Operations

San Diego State adds Oggi’s Pizza & Brewing Co. to campus

Oct. 24, 2013

The menu will feature 14 to 20 craft beer options and specialized food pairing options.

Menu

Vietnamese and Thai Flavors Shine at Star Ginger

Oct. 24, 2013

Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.

Menu

What You Need To Know: October 2013

Oct. 21, 2013

This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

Operations

Behind the scenes of San Jose State's Street Eats

Oct. 21, 2013

Instead of starting a food truck, the university found a cheaper way to take food mobile.

Operations

Toulouse University in France brightens up school market

Oct. 21, 2013

The CNOUS* Mini M provides fresh produce and groceries for students, along with bright colors.

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