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Colleges & Universities

Operations

BYU brings in Chick-fil-A to satisfy student demand

 Jun. 03, 2013

BYU’s Dining Services has announced Chick-fil-A will join the lineup of dining outlets in its Cougareat dining facility.

Operations

Michigan institutions expand local food purchasing

 Jun. 03, 2013

Farmers are eager to satisfy demand for local purchases.

Operations

Renovation headaches

Jun. 03, 2013

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

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Make Classics Healthier

Jun. 02, 2013

We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and naturally reduced sauces.  

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International Spices

Jun. 02, 2013

We provided our students with what we call an international spice rack. We wanted our students to have the opportunity to make their food the way they wanted. Spices such as garam masala, Chinese five-spice, cumin and hot paprika are just some of the offe

Menu

Three Takes On: Ceviche

Jun. 02, 2013

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

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Gluten-free Products

Jun. 02, 2013

We plan on putting together boxes of shelf-stable gluten-free items. Students who are on a gluten-free diet will be able purchase those items with their meal plan. This program is slated to begin in the fall of 2013.

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Water Wins

Jun. 02, 2013

With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs encourage students to choose water over sugary beverages.

Operations

Grand Slam Wedding

By Lindsey Ramsey on Jun. 02, 2013

Talk about loving foodservice. When Nancy Keller [formerly Levandowski], director of ISU Dining at Iowa State University, in Ames, saw that Denny’s was opening a new in-house wedding chapel in Las Vegas, she couldn’t resist giving them a call

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Magazine Recipes

Jun. 02, 2013

We cook items for mass feeding from recipes we find in magazines. Students trust these recipes because they are from a magazine like Cooking Light. We have the magazine right on the serving line as the marketing material.

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