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Colleges & Universities

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University of Maryland's food truck becomes new favorite for hungry students

 Oct. 09, 2013

Following success, dining service may add a second food truck next year.

Operations

University of Oregon rolls out new meal plan for off-campus students

 Oct. 09, 2013

New meal plans will save students an average of $2.50 per meal.

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Rutgers dining halls return to later closing time

Oct. 09, 2013

Livingston Dining Commons has returned to the 9 p.m. closing time with three other halls to follow.

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Sourcing success at Clarkson University

By Megan Warmouth on Oct. 09, 2013

Main Street Grill offers menu items created with 100% locally sourced products.

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Building a Better Breakfast Program

By Michele Deppe on Oct. 07, 2013

When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to sell breakfast. 

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Beverages: Punches and sodas

By Kate Parham Kordsmeier on Oct. 07, 2013

At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he’s always looking for a great thirst quencher. 

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Salubrious Sweets

By Kate Parham Kordsmeier on Oct. 07, 2013

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 

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October 2013: Recipes

Oct. 07, 2013

Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.

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Twenty-five colleges that do gluten-free proud

Oct. 07, 2013

These colleges have made the change to cater to students with gluten-free needs.

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Finding Flavor

By Lindsey Ramsey on Oct. 07, 2013

When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 

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