Ideas & Innovation

Steal this IdeaView All
kosher sandwich corned beef pickle

With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

Emerging TrendsView All
combi oven

Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.

Health & WellnessView All
woman eating chips

Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.

Going GreenView All
fisherman fish basket

Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.

Design PortfolioView All

The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.

Operators Share Their BestView All

Published in FSD Update

For the fourth year, we asked operators to share the bests they’ve encountered in a variety of areas, including retail, the menu and design. Consider this list a jumping-off point for some...