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Colleges & Universities

Operations

NPD research: What drives millennials’ food choices?

 Mar. 23, 2011

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the Millennial generation, also known as Generation Y, have significantly decreased their rate of dining out.

Operations

Little things matter

 By Paul King on Mar. 21, 2011

Last week, I had the pleasure of speaking before the biennial meeting of the Food Service Management Educators Council at the National Food Service Management Institute at the University of Mississippi. The members are faculty of universities around the country with Hotel, Restaurant and Institutional Management programs.

People

On Green Business Certification for Brenan Connolly and Danielle Lee

Mar. 21, 2011

At 31,400-student University of California, Davis, a strong sustainability program led dining services to try and find a third party to certify them as a “green business.” We spoke to Brenan Connolly, general manager of resident dining for Sod

Operations

2011 Menu Development Survey: State of the plate

Mar. 16, 2011

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were mentioned by operators.

People

Confessions of Cam Schauf

Mar. 16, 2011

Cam Schauf, director of Campus Dining Services and Auxiliary Operations at 9,400-student University of Rochester in N.Y., gave grasshoppers a try, fears Bud Light and hates that he procrastinates.

People

Brittney Stuard

Mar. 16, 2011

Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs. She created a Dine with

Operations

NPD research: Students’ satisfaction with on-campus dining lags quick serve restaurant ratings

Mar. 09, 2011

College and university dining halls have their work cut out for them as young consumers with sophisticated and discerning taste buds expect more from their college dining halls.

Operations

FSD’s 2010 Catering Survey

Feb. 18, 2011

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Menu

Expanding the Asian Empire

By Susan Holaday on Feb. 18, 2011

Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level where one needs to be a bit more specific such as east, south

Menu

The Wonderful World of Cheese

By Willie Kiernan on Feb. 18, 2011

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

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