Continue to Site >>>

Colleges & Universities

Operations

In-house Bakery Thrives Off Campus

 Jun. 16, 2013

As the 10,000-student Azusa Pacific University, in Azusa, Calif., has grown, real estate has been harder and harder to come by. By last summer, things had gotten so tight that Director of Hospitality Services Samuel Samaan decided to take a bold step. He

Operations

Food Truck Solves Catering Challenge

 Jun. 16, 2013

Many college and university foodservice departments are looking to food trucks as a new source of retail revenue. At Princeton University in New Jersey, however, the food truck that will debut this fall will actually solve a problem for Dining Services&md

Operations

San Francisco compromises on school food truck buffer zone

Jun. 13, 2013

Deal allows trucks on college campuses while reducing the distance the can park from K-12.

Operations

C-stores Beef up Food Options

By Steven Johnson on Jun. 11, 2013

The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include fresh fruit and vegetables, as well as a larger variety,

Operations

Farmers' market new project for student farm

Jun. 10, 2013

Farm depends on both market and dining services sales to function.

Operations

Three Au Bon Pain locations to open at Penn State

Jun. 10, 2013

Locations will feature full menu including artisan breads, sandwiches, salads and soups.

Operations

Chartwells to bring new options to University of Montevallo

Jun. 06, 2013

Sushi and Moe's Southwest grill among new items students can look forward to.

Operations

Full-service restaurant to open at SLU Law School

Jun. 06, 2013

St. Louis University has announced that its new School of Law building will include The Docket, an open-to-the-public restaurant.

Steal This Idea

Employee Succession Plans

Jun. 06, 2013

It is extremely important for my management team and I to familiarize ourselves with the personal goals of our staff. On a regular basis we interact one-on-one with them and ask where they see themselves in the future. If it is a goal we can help them obt

Operations

Kiss the Cook

By Becky Schilling on Jun. 05, 2013

At this year's National Restaurant Show in Chicago I had the good fortune to meet James Beard and "Top Chef" winner Stephanie Izard at her new venture, Little Goat.

  • Page 257