Dining hall at UMass outpost certified ‘green’
Senate foodservice vendor to pay $1M in back wages
Sodexo commits to cage-free eggs
4 things you may not have known about UConn's viral mac and cheese incident
Tapping staff to run social media
Where have all the diners gone?
Ensuring Food Safety
Food Pricing Database
Making dining magic at St. Bonaventure’s Harry Potter fest
Display ideas on the big screen
Use excess product to create new dishes
Health & Wellness
Operators Share Their Best
Steal This Idea
Keeping up with the off-campus competition
Is frozen as good as fresh?
How to implement a vegan menu
50 Greatest Menu Hits
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
Michael West: Saying 'yes' is the key to success
FSD of the Month
People on the Move
6 ways to spice up veggies
Inspiring diners to order adventurously
Addressing food safety in the kitchen
Revenue & Promotions
Jan. 10, 2014
Celebrating with students and the community
So students have a chance to celebrate with their friends, we offer a holiday meal in both of our residential facilities. The events are posted on the university calendar so that all university...
Jan. 10, 2014
We started “Tuesday Tryouts” in all three of our residential dining facilities. On selected Tuesdays, we work with our prime vendor and its brokers to test new items and ideas in...
Jan. 8, 2014
To build support and awareness of our Breakfast in the Classroom (BIC) program, we partnered with Acson America, a Hispanic community activist organization, to host breakfast meetings with principals...
Dec. 26, 2013
Offer price discounts
We hold a “power hour” in our cafeteria in the afternoon, where we offer coffee for 35 cents.
Dec. 20, 2013
We started producing our own lip balm from the beeswax that we harvest on campus (we recently installed two beehives). We sell the lip balm in our gift shop.
Dec. 17, 2013
Food is art
We recently collaborated with several people in Carilion Clinic and Roanoke Public School System to develop a Food is Art Gallery. The gallery is located just outside our Mountain View Café...
Dec. 3, 2013
Grow your own
Last spring we planted a small garden with tomatoes, squash, green and red peppers and herbs. As the vegetables were harvested, we placed them on the menu, like “Kirkwood-grown Squash...
Oct. 28, 2013
When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we&rsquo...
Sept. 25, 2013
We created a Sustainable Products Project blog utilizing Blogger, Google Maps and Google Earth. Once we identify local food items that we use, we import where they are from into the blog. We also...
Sept. 6, 2013
We do pop-up restaurants once a month for the 400 residents of our community. We close off one section of our formal dining room for the event.
Today's Top Story
50 greatest menu hits