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Colleges & Universities

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Sauerkraut gaining traction on menus

 By Lizzy Freier on Feb. 01, 2016

Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.

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A growing thirst for specialty drinks

 By Dana Moran on Feb. 01, 2016

Water and coffee are among the items on the rise among noncommercial diners.

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College’s new initiative aims to increase food security

By FSD Staff on Feb. 01, 2016

The University of California–Santa Barbara’s program will host weekly workshops teaching students how to cook, shop on a budget, manage debt and navigate the campus’ foodservice.

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Plot out locally-sourced ingredients

Feb. 01, 2016

“We work with local producers to source meats, seafood, produce and even canola oil, and then call out the locations on a map to tell the story to guests.” 

Operations

8 ways FSDs can boost coffee sales

By Kelly Killian on Feb. 01, 2016

Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs.

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The newfound falafel fetish

By Alaina Lancaster on Jan. 29, 2016

The familiar chickpea fritters are all the rage again in the restaurant world.

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N.Y. college’s new director of dining aims to bring big changes

By FSD Staff on Jan. 29, 2016

Jeff Kurto’s plans include serving more personalized, health-oriented and flavorful items at Union College.

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8 guacamole recipes to set your Super Bowl event apart

By FSD Staff on Jan. 29, 2016

Kick your Super Bowl party up a notch with these lively guacamoles. From crunchy, to sweet, to healthy, these recipes are sure to set your event apart.

Operations

University of Maryland debuts kosher stand at sports center

By FSD Staff on Jan. 28, 2016

Testudo’s Kosher Korner caters to one of the largest Jewish student populations in the nation, officials say.

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Foodservices help UCLA land nomination as 2024 Olympic host

By Bianca N. Herron on Jan. 28, 2016

Officials trying to bring the Games to Los Angeles are proposing the dining rooms and on-site restaurants feed the athletes.

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