10-07-2015 | By FSD Staff
One Lincoln Park’s dining and common areas will be redesigned with a new bistro and a walk-up bar converted from an old gift shop.
As Hannibal Central School District’s new foodservice director, Nancy Younglove says she aims to serve students healthy, appealing meals that align with the Healthy, Hungry-Free Kids Act.
10-06-2015 | By Katie Fanuko, Associate Editor
The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.
10-06-2015 | By FSD Staff
Washington College switched its dining hall from self-serve to assisted-service to lessen the chances of students getting sick, but the change has drawn mixed reviews.
University of Connecticut dining services is trying what it says is an increasingly popular menu ingredient: crickets.
The New School’s new executive chef has introduced such items as a Korean vegan burger with pickled cabbage, a Yucateco Whitefish taco and a create-your-own ramen bowl.
East Tennessee State University is ending its contract three years early so it can work with a new foodservice provider on a construction project.
10-05-2015 | By Bianca N. Herron, Digital Editor
The foodservice contractor and Tapingo will roll out the service at more than 25 universities during the first phase.
The minimum wage for 3,200 workers in the UC system rose to $13 an hour and will increase an additional dollar to $14 in 2016 and to $15 in 2017.
10-05-2015 | By FSD Staff
The foodservice contractor is reinstating Drake University’s Dining Student Board of Directors after a three-year hiatus, allowing students to collaborate with foodservice officials.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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