Generating Revenue

Revenue-generating insights from fellow directors
In Becky Schilling’s cover story about online tools, she wrote about the Rhode Island School of Design’s mobile dining app and what it is being used for. But how exactly did the...
Instead of three scheduled meals delivered to patients whether they’re hungry or not, many hospitals across the country are switching to cooked-to-order, personalized tray service, an...
Miami University and the University of California, Riverside, launch mobile feeding units.
At the 36,000-student University of North Texas, in Denton, the guiding principle of the foodservice program is simple: “Everyone eats, so everyone counts.” For Executive Director...
There was a time when food in a library was definitely considered a no-no, but as technology has changed libraries have become more welcoming of foodservice as a way to bring traffic back to the...
When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to...
BabyBerk, the new food truck at the University of Massachusetts, has quickly gained a following during its first month of business. Dave Eichstaedt, assistant director for retail dining, says...
Gourmet Dining, a regional foodservice management company, believes in working closely with customers to customize each unit to that location’s needs. With 17 accounts, mostly in college...
Going to The Dairy at the University of Maryland is like going back in time—in more ways than one. Not only is this retail shop contained in a space that, according to head baker and pastry...
Tucked away inside a bustling campus building at 11,300-student Washington University in St. Louis is an intimate 50-seat restaurant called Ibby’s, the newest addition to Bon App&eacute...

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