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briggo coffee haus kiosk
Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.
usc asian remodel
USC shared photos of both the new Fertitta Cafe and a revamped version of the business school’s Popovich Cafe, and chatted about the thought process for both.
tug hospital robot
Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots now deliver food and make sushi.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.
quinoa bowl
In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
food symbols allergens
Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.
baked bread
The food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources baked goods to a local shop that hires the formerly incarcerated.
sriracha bottles
There are a few foodservice trends Managing Editor Dana Moran would like to happily put out of her mind in 2017—with a few supplements from some FSDs.

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