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Shutting off water fountains and switching students to bottled beverages has been the de rigueur safety move at schools from New Jersey to Chicago to Flint, Mich., whose governor signed a bill...
Chef Jeffrey Quasha of Morrison Healthcare jumps on the toast trend with a topping of fruit, cheese, honey and crunchy seeds. The healthy combo makes a satisfying morning or afternoon snack.
Enforcement of a measure requiring employers to disclose conversations with labor consultants during unionization drives has been blocked temporarily until a pending lawsuit is decided.
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College and University menu and flavor trends FoodService Director saw at the College World Series in Omaha.
Operators are being rewarded for appealing to diverse preferences, with particular gains noted during two dayparts.
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Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.
The money was accrued via mandatory meal plans for commuter students.
Eastern Michigan University will hand over its foodservice to Chartwells, citing financial incentives.
A new initiative brings locally grown greens to students for less.
Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color.

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