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Confessions of Rafi Taherian

 Feb. 11, 2013

Yale University's Rafi Taherian loves cheese, hates parking tickets and thinks molecular gastronomy is overrated.

Operations

Rutgers readies food truck, the Knight Wagon

 Feb. 11, 2013

The food truck craze has found its way to Rutgers, The State University of New Jersey, in New Brunswick.

Operations

U of Georgia turns to Twitter to name dining hall

Feb. 11, 2013

Submission that wins the most Twitter votes wins.

People

Rafi Taherian: Making Memories

By Lindsey Ramsey on Feb. 10, 2013

You would think simply attending Yale University would be enough of an experience to remember, but Rafi Taherian, executive director of Yale Dining in New Haven, Conn., believes creating memorable experiences is at the core of what his department does. It

Operations

Increased theft contributes to $50,000 expenditure at Tulane

Feb. 06, 2013

Stolen items are utensils, coffee mugs and bowls.

Steal This Idea

Vegetarian Signs

Feb. 05, 2013

After meeting with a vegetarian focus group we marked our standard menu items to make it easier to recognize the menu items that are vegetarian. Things like salad dressings, grilled sandwiches and soups are marked for vegans and vegetarians so they can be

Steal This Idea

Whoopie Pies

Feb. 01, 2013

In a dessert special this fall, our bakeshop made an assortment of whoopie pies filled with different flavors. We created a choose-your-own combo, or the students could create their own combo of those comforting pies. We handed out stickers that read, &ld

Operations

Health is focus of two new stations at Ithaca College

Jan. 31, 2013

One station focuses on allergen-free meals.

Operations

Finding time for training difficult, operators say

Jan. 29, 2013

Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the educational sector, while motivating staff to take advantage of instructional opportunities was the most challenging in LTC/senior living facilities.

Operations

A healthy breakfast perception

Jan. 29, 2013

Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.

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