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Colleges & Universities

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VDay Surf & Turf

 Mar. 16, 2012

We had a surf and turf meal for Valentine’s Day, marketing it as “a match made in heaven.” We offered locally raised beef tenderloin with slippery lobster tail and sweet potato fries, chocolate fondue and create-your-own s’mores. T

Operations

New VT dining center to open this fall

 Mar. 16, 2012

New facility located on the academic side of VT's campus.

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Taste of Nations

Mar. 16, 2012

The Taste of Nations monthly event features our international students presenting pictures, maps, video, music, dress, dance and other information about their home. Authentic foods from their country are prepared and are served buffet style. The event is

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C-store Tours

Mar. 16, 2012

We have eight convenience stores that sell a large range of breakfast foods, snacks, beverages, frozen meals and candy. C-store tours are another way to increase awareness of healthy eating on the run and orient the tour participants to all the c-stores h

People

Confessions of Joie Schoonover

Mar. 16, 2012

Joie Schoonover, director of Dining and Culinary Services at the University of Wisconsin, Madison, wants to travel to the 1950s, dreams of Europe and doesn’t understand fried foods on sticks.

Operations

Calif. community colleges will close cafeterias as part of budget cuts

Mar. 14, 2012

Move eliminates 10 jobs, saving $395,778 in salary and benefits.

Stealing ideas from random lists: football stadium edition

By Lindsey Ramsey on Mar. 13, 2012

The Bleacher Report posted a fairly arbitrary slideshow about the coolest food items offered at the top 25 college football stadiums. Some choices are from off-campus restaurants, but there were some shout-outs for the colleges' respective foodservice operators. I know not every dining services department handles concessions for their institutions but a few of these menu items seemed interesting enough to share.

Menu

To-Go Branches Out

By Pamela Parseghian on Mar. 13, 2012

A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive director at UMass Auxiliary Enterprises. Toong envisions the epicurean

Menu

Whey to Go

By Pamela Parseghian on Mar. 13, 2012

When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-intolerant diners.

Operations

Sodexo brings new food options to Lyndon State College

Mar. 12, 2012

Brick oven pizza, new diner part of renovation of foodservice.

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