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Colleges & Universities

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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

Desserts: Pizza’s Sweet Side

 By Kate Parham Kordsmeier on May 28, 2013

Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors of dessert pizzas: apple, cherry and s’mores.&nbsp

Menu

Going Small is Big

May 28, 2013

Small plates and snacks are major attention-getters on menus these days. More and more customers prefer to share several distinctively flavored smaller items with their companions rather than confine themselves to a single large entrée.

Operations

Technomic Releases Its 2014 Foodservice Industry Forecast

May 22, 2013

Universities, hospitals, senior living expected to be among the industry's bright spots.

Operations

Most training done in house

May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

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Less Than Three

May 21, 2013

We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with less than three ingredients. Items that fit the bill in

Operations

U. of Kansas expands its rooftop garden

May 20, 2013

Department hopes garden will provide 100 pounds of herbs and tomatoes this year.

Operations

Kennesaw State dining honored with NRA’s Innovator of the Year

May 20, 2013

University also honored for its sustainability efforts.

Operations

Labor and food costs most challenging retail aspect

May 17, 2013

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

Operations

Celebrating the Science of Eating, New Jersey College, Ewing

May 16, 2013

Chefs in lab coats? As part of the Week of Science at the College of New Jersey, in Ewing, Sodexo-managed dining services and the chemistry department joined forces to create the Compounds & Cuisine event. According to Patrice Mendes, general manager

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