NACUFS names tops in college foodservice

Grand prize awards will be announced at national conference in July.

May 9—The National Association of College and University Food Services has announced the winners of its annual Loyal E. Horton awards. Grand-prize winners will be announced at the association’s national conference, which will be held in Boston July 11-14.

Residential Dining Concepts

Small School
Gold: Hendrix College
Silver: Concordia College

Medium School
Gold: Azusa Pacific University

Large School
Gold: University of Georgia
Silver: Stanford University
Bronze: University of Rhode Island
Honorable Mention: University of North Texas

Residential Dining—Special Event

Small School
Gold: Brigham Young University - Hawaii
Silver: Hendrix College
Bronze: Concordia College
Honorable Mention: Concordia College

Medium School
Gold: SUNY at Cortland
University of North Carolina - Wilmington
Silver: SUNY at Cortland
Bronze: University of Richmond
Honorable Mention: University of Dayton

Large School
Gold: Vanderbilt University
Silver: University of Illinois at Urbana - Champaign
Bronze: Virginia Tech
Honorable Mention: Yale University

Retail Sales—Single Concept

Small School
Gold: Lynchburg College
Silver: Hendrix College
Bronze: Concordia College
Honorable Mention: Manhattan College

Medium School
Gold: College of the Holy Cross
Silver: University of San Diego
Bronze: University of Nevada, Reno
Honorable Mention: Northern Michigan University

Large School
Gold: University of Massachusetts
Silver: Texas Tech University
Bronze: Ohio State University
Honorable Mention: Miami University

Retail Sales—Multiple Concepts/Marketplace

Small School
Gold: Ferrum College

Medium School
Gold: Brock University
Silver: University of San Diego
Bronze: Saint Lawrence University
Honorable Mention: University of Dayton

Large School
Gold: North Carolina State University
Silver: Ohio State University
Bronze: Virginia Commonwealth University
Honorable Mention: Michigan State University
Miami University

Catering—Special Event

Small School
Gold: Alfred State College
Silver: United States Military Academy
Bronze: Hendrix College
Honorable Mention: Bryn Mawr College

Medium School
Gold: Cleveland State University
Silver: Azusa Pacific University
Bronze: Washington University in St. Louis
Buffalo State College
Honorable Mention: Case Western Reserve University

Large School
Gold: University of Michigan
Silver: University of Arizona
Bronze: University of North Texas
Honorable Mention: Vanderbilt University

Catering—Online Menu

Small School
Gold: Concordia College
Silver: Hendrix College
Bronze: Calvin College

Medium School
Gold: Ashland University

Large School
Gold: Virginia Tech
Silver: University of California - San Diego
Bronze: Syracuse University
Honorable Mention: University of Georgia                                                            

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources