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Benita Gingerella

Senior Editor

Articles by
Benita Gingerella

Page 93
Menu

Will these new ballpark foods be a hit?

Vendors look to score this Major League Baseball season with these menu items making a debut.

Foodservice Operation of the Month

CU Boulder: Taking tech to the next level

University of Colorado at Boulder is using tech to transform its dining program from the ground up. 

Menu

10 college menu items with a cult following

From fried chicken dinners to cookies straight from the oven, these items have become huge hits on their respective campuses—making them the type of offering operators would be hard pressed to cut from the menu without some sort of backlash.   

Design

See how Minnesota State took transparency up a notch

The university’s new facility combines flexible dining options with a handful of sustainability initiatives. 

Design

Tour CU Boulder’s new tech-filled dining center

The community-focused complex houses five food stations, a demo kitchen and a late-night eatery—with a grocerant and greenhouse in the works.  

Workforce

5 tips to offer chefs working the display station

When training chefs on the art of display cooking, consider providing these pieces of advice.

Design

See how UCSD revamped an eatery to accommodate dietary restrictions

The dining hall is the school’s first to provide kosher-certified and halal-friendly options, which are garnering attention from the community at large.  

Operations

4 ways tech is transforming senior living foodservice

From providing new avenues for feedback to dinner and a movie, tech additions are making a splash at several senior living communities. 

Operations

The five W’s of entering a cooking competition

External cooking competitions are a way to show off chefs' skills while potentially raising the profile of their operation. Here are some do's and don'ts.

Operations

University meal plans could be affected by soda tax

Temple University students may see plan costs go up at the start of the next school year.

Design

See how UConn took a dining hall to the next level

The university’s revamped Putnam Dining Hall shows a departure from its original cafeteria style, featuring a private dining area, two live herb walls and food stations spanning a number of dietary needs.Schedule

Menu

Taking creative squash dishes front and center

 Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four operations are implementing this fall favorite.

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