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Colleges & Universities

Operations

Goldies 2013: North Carolina State University, Raleigh

 May 12, 2013

Getting students engaged was top of mind for the North Carolina State University's dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department&rs

Menu

Comfort Foods, European Style

 By Kate Parham Kordsmeier on May 11, 2013

There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family. Here are four ideas for new takes on classic European dishes.

Menu

Three Takes On: Guacamole

May 11, 2013

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

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Dining-hall-to-dorm-room recipes

May 10, 2013

We provide recipes that can be prepared in the dorm room using items from the dining hall. Students can get a takeout container, take it back to their dorm kitchen and make a great stir-fry, for example, and share it with friends or consume themselves.

Operations

Winners for 2013 NACUFS Loyal E. Horton Awards announced

May 09, 2013

The National Association of College and University Food Services (NACUFS) has announced the winners of its annual Loyal E. Horton awards.

Operations

Cal Poly rolls out Poly Trolley food truck

May 09, 2013

Truck will feature Starbucks coffee, Asian and Southwestern cuisine.

Operations

Retail areas for growth

May 08, 2013

Operators in colleges and healthcare locations say self-branded foodservice options have more growth potential than franchise or product supplier brands, according to The Big Picture.

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Grain Bowls

May 08, 2013

We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh, and then finish with a seasonal vegetable such as roasted

Operations

Retail equipment investment

May 08, 2013

College and healthcare operators say they are the most likely to expand, upgrade or purchase cooking equipment for their retail operations in the next year.

People

Paul Wolf

May 08, 2013

According to Tatiana Twedt, Hawthorn manager, Paul Wolf, assistant manager at Iowa State University, has transformed dining services at Iowa State by designing a digital menu board system that was cost-effective and more visually appealing, and learn

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