Colleges & Universities

Operations

The “new” foodservicedirector.com

After months of hard work by our team, the new foodservicedirector.com was launched today.

People

Katie DeCamp

Katie DeCamp, assistant dining service manager at Michigan State University in East Lansing, was integral when we opened our first late-night operation, says Bruce Haskell, associate director of residential dining. This was a huge challenge as it involved

Dining services says the truck's menu options will change depending on customer feedback.

We did a special themed “Flintstones” dinner the same month as “The Flintstones” 50th anniversary. We built a car and we gave kids (and adults) rides. We then created a menu of prehistoric proportions to include Pterodactyl Legs, R

We use an iPad kiosk in our dining hall’s lobby, which lists all the items on the daily menu. The items are grouped by meal and each item has nutrition facts and allergens. The students love scrolling through the items at the kiosk. They become inte

As part of an initiative to bring staff members together over noteworthy topics such as diversity in the workplace, we are offering a series of Innovation Luncheons. This monthly webinar lunch aims to stimulate discussions as well as integrate local and s

Yale Dining hosted a tailgate party for the Yale-Harvard football game. The menu for the party included pulled pork sandwiches, nitrate-free all-beef hot dogs and vegan chili. We also provided sides like chips and cookies. We encouraged hungry Harvard stu

As the economy continued to struggle in 2009, contract management firms overall experienced a flat year. The largest contractors saw a slight dip in revenue year-over-year, while Tier 2 and Tier 3 companies saw growth of 2.4% and 2.6%, respectively.

Eighty-six percent of college operators said they purchase products locally, with produce being the most commonly purchased local item.

Midsize and regional contract management companies see growth while national companies saw slight decline in revenue.

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