Concerns about healthy food and overall well-being are here to stay. So what exactly is working for non-commercial operators in the struggle to promote wellness? We spoke to operators to get 25 tips from their successful health and wellness programs.
Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant...
Danielle Kemp, Dining Services Dietitian, University of California, Santa Barbara, has made an impact on dining services by exceeding all expectations for special events planning, including innovative activities and restructuring dining services&rsqu
Jennifer Evans, Manager, Patient Services Call Center UNC Hospital, Chapel Hill, N.C., has reprogrammed the diet office system and developing systems and protocols to run the new call center. Plus, she's also eveloping a feedback/rating system in
Dining services at Northern Michigan University, in Marquette, has partnered with the county to provide service to a new snack bar at Sawyer International Airport. The one-year trial period agreement...
Everyone offers the classic Caesar salad, but these salad variations bring a little more excitement to menus. As part of our ongoing Signature Series, we asked operators to share their favorite salad recipes.
Who doesn’t love a good taco? Just about anything can be used to create a taco, which makes the possibilities for this menu item infinite. As part of our ongoing Signature Series, we spoke with operators to find out some of their most creative takes on tacos.
In October, our Fresh Start Mondays program at Case Dining Hall, in partnership with the National Peanut Board, featured a peanut butter bar complete with a variety of peanut butter preparations. 03/06/2014