Megan Warmouth

Megan Warmouth
foodservicedirector@winsightmedia.com


As part of our ongoing Signature Series, we asked operators to share their unique recipes featuring granola.
starbucks mobile truck
Getting a quick caffeine fix or on-the-go snack will be easier than ever at three university campuses this fall.
Dirk de Jong has been promoted to director of hospitality at the University of Southern California, in Los Angeles.
Edward Gomez has been appointed the new food service director for Aramark at Drew University, in Madison, N.J.
This week, Ryan Virgil will take on the executive chef and general manager responsibilities for Sodexo at Northeastern Junior College, in Sterling, Colo.
Florence Moore Dining Hall, Stanford University
Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an...
Elizabeth Poore will provide strategic direction for the department.
Chef Rick Bayless at University of Pennsylvania
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.
Erbert and Gerbert's Bistro Indiana University
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.
Focused on seasonal ingredients, a new food truck will service the underserved areas of the Ohio campus.

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chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

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Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

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