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Colleges & Universities

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T-Shirt Reward

 Oct. 08, 2010

To encourage students to become a fan of UMass Dining on Facebook we gave away free T-shirts to students who became fans. They had to sign up in front of us though. We set up three laptops and we signed up 1,200 fans in four nights.

Operations

In memoriam: Fred Dollar

 By Paul King on Sep. 13, 2010

Back in July, at the Ted Minah Award dinner during the NACUFS conference in San Jose, I had the good fortune of sitting next to David Riddle, the director of dining services at Texas A&M University.

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Free Fridays

Aug. 23, 2010

We let our students who have a campus meal plan eat for free every Friday night. Essentially, students could get up to 15 extra meals per semester. It’s a great value proposition without causing too much expense and resources. It helped increase our

Operations

What’s in a name?

By Paul King on Aug. 19, 2010

In Shakespeare’s tragedy "Romeo and Juliet," the fair maiden tells her lover that his name—Montague—is not important; rather, it is the type of person he is that matters.

Operations

Critical thinking

By Paul King on Jul. 15, 2010

When it comes to food, it seems, everyone’s a critic, and media types are no exception. Earlier this week, The Washington Post ran a story entitled, “Well, fed: We try the food at U.S. Government cafeterias.” Reporters were dispatched to foodservice facilities at seven federal government offices and asked to rate the quality of food and service.

People

Confessions of Rich Neumann

Jul. 14, 2010

Rich Neumann, director of residential dining at 21,000-student Ohio University in Athens, divulges his desire to be taller, his fear of government bankruptcy and his love of filet mignon.

The energy of ideas

Jun. 25, 2010

Researchers have postulated that if you put a group of monkeys in a room full of typewriters—now, computers, of course—eventually they would pound out the complete works of William Shakespeare.

Operations

A tale of two conferences

By Paul King on Jun. 14, 2010

I spent a very interesting time last week at the 16th annual Chef Culinary Conference at the University of Massachusetts. More than 100 college and university chefs gathered to hang with and learn from an eclectic group of restaurant chefs and chef-instructors from Johnson & Wales University.

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Taste Battle

Jun. 04, 2010

We held an “Epic Battle of Tastes.” We invited eight chefs from four universities to showcase their students’ regional favorites. We had everything from vegetarian Indian cooking from Stanford to shrimp and grits from Georgia and braised

Operations

The Sustainability Conundrum

By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

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