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.
10-02-2015 | By FSD Staff
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.
Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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