Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
Is it ever OK to serve expired food?
How to come up with a workable pricing plan
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Cut food waste by incorporating excess ingredients
Collaborate with peers to share ideas
Health & Wellness
Operators Share Their Best
Steal This Idea
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
Skipping the salad bar: A case for premade
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
A healthcare FSD shares hopes for the future
FSD of the Month
People on the Move
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Menu transparency still driving college menus
Revenue & Promotions
April 24, 2014
We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...
April 7, 2014
We are constantly looking for ways to improve the dining experience on a limited budget. For three or four years, I wanted to paint a mural on the wall of our cafeteria space, but budgets didn’t...
March 31, 2014
Social media coffee crawl
We held a contest on Twitter at the end of the fall 2013 semester to raise awareness and sales at our coffee shop locations.
March 24, 2014
New Year’s resolution help
One Change was a weeklong series we created to counter letting New Year’s resolutions drift away and to support students in making changes that stick.
March 11, 2014
Credit card assurance
When we started our guest tray program, we didn’t accept credit card payments and we were averaging about seven guest trays per month.
March 6, 2014
Peanut butter bar
In October, our Fresh Start Mondays program at Case Dining Hall, in partnership with the National Peanut Board, featured a peanut butter bar complete with a variety of peanut butter preparations.
Feb. 19, 2014
Bonding through a cookbook
For the past 21 years, we have provided packets of popular recipes to students, faculty, staff and alumni at their request. But about three years ago, we decided to compile the most popular recipes...
Feb. 10, 2014
Last fall we started Racer Care Packages, which parents can purchase online for their students.
Feb. 5, 2014
Train your staff in the art of suggestive selling. All staff should know how to suggest menu add-ons with a smile.
Jan. 10, 2014
Partner with the locals
In an effort to promote farm-to-school in our fruit and vegetable program, we partnered with a local farmers’ market. The manager of the market coordinates with us to purchase the seasonal...
Today's Top Story
What is 'clean' eating, anyway?