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Beyond Chicken Caesar

 By Pamela Parseghian on May 14, 2012

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

Operations

Sustainability in Practice: Bottled Water Bans Gain Traction

By Lindsey Ramsey on May 09, 2012

Recycling plastic water bottles has long been routine at many institutions, but now some operations think that doesn’t go far enough; they want to get rid of the bottles completely. With sustainability top of mind for many departments, reducing the

Operations

Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases

By Lindsey Ramsey on May 09, 2012

At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program coordinator, says the program uses several tactics to achieve

Operations

Sustainability in Practice: Study Aims to Create Benchmarking Data

By Lindsey Ramsey on May 09, 2012

Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was frustrated with the lack of benchmarking data that woul

Operations

Sustainability in Practice: Texas A&M Research Turns Food Scraps to Fuel

By Lindsey Ramsey on May 09, 2012

David Riddle, executive director for University Dining at Texas A&M University, in College Station, was in the right place at the right time when he was working at his prior job at the university’s office of technology commercialization. It was

Operations

Mary Molt wins 2012 Gold Plate

May 08, 2012

Molt becomes the third non-commercial operator to win the top award in three years.

Operations

Study: Clear bowls make healthy snacks more popular

May 07, 2012

Students more likely to grab items when presented in clear bowls and within easy reach.

Operations

Sodexo, Chartwells score at NRA Awards show

May 06, 2012

Contractors take two of six inaugural Operator Innovation Awards

Design

The Studio, University of Kansas, Lawrence

May 03, 2012

The fine arts residence hall, lovingly known as “Hash,” deserved something special when it came time to renovate its retail foodservice location, says Mark Maranell, general manager of the...

Steal This Idea

Mashing Up Flavor

May 03, 2012

We mix traditional local cuisine with the current diversity of the area. For example, we make a Chesapeake Ropa Vieja, which mixes Cuban flavors with Maryland traditional flavors in a bed of cilantro lime rice topped with Maryland hickory smoked pulled po

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