Colleges & Universities

Operations

5 stocking stuffers for jollier FSDs

We asked noncommercial operators to share their requests for Santa that would benefit the industry in 2016.

Menu

2015's top menu stories

Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.

Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. Winsight Media is tracking foodservice trends.

Penn State’s nutrition bar, located in the renovated Lasch Football building, serves up high-protein snacks.

The attack would have taken place in Riverside City College’s cafeteria in 2011, Syed Farook’s longtime neighbor said.

It will also serve a different item everyday, including milkshakes and pretzels.

The University of Iowa already has goals for the year 2020. Students want them extended to 2050.

Nearly a quarter of students worry about not having enough money to buy food, according to the study by the University of Minnesota.

A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.

With cooking competitions spicing up reality TV, it’s easy to see how a little rivalry among staff could be a fun form of skill- and teambuilding.

  • Page 106