Selling the Bacon

We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes. Livestock raised by students in the local 4-H club was purchased at the county fair and incorporated into the menu. These large-scale events are a great way to connect students to our local sustainability efforts as well as build community support.

Sharon Carey
Dining Services Director
Northern Michigan University
Marquette, MI
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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

Ideas and Innovation
grilled cheese egg

After eight years of the same on-campus food trucks, we’re reconcepting one into an all-day breakfast truck. Things get tired and you have to refresh them—and we all know how hot breakfast is right now, because young adults see breakfast as an all-day journey. The breakfast truck also has a grilled cheese component to it, because who doesn’t want a grilled cheese sandwich with a fried egg on it?

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