Turner Place, Virginia Tech University, Blacksburg, Va.

Eight concepts encourage community at Virginia Tech.

The location has four teppanyaki grills that sit 10 people.

"We offer a choice of proteins but all components come as a full meal," Faulkner says. "You start with soup and then the chef will put on the show of doing the vegetables, rice and proteins in front of you. Then we have a sushi bar where chefs roll sushi to order or you can get it to go."

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Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

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Yuzu

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Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

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It’s no secret that diners want...

Industry News & Opinion

The foodservice program at Lee Public Schools in Lee, Mass., has ended its 2017 fiscal year with a $21,560 surplus, The Berkshire Eagle reports.

The surplus marks a large jump over 2015, when the program closed out the fiscal year with a $10,000 deficit.

Food Service Director Lorrie Goodfellow says the surplus is due to expanding breakfast , buying quality food at lower prices and cutting back on food waste.

"We've increased sales, especially at breakfast, where sales are up 39%. Lunch participation is up about 1%,” Goodfellow said.

Breakfast at the district...

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