Colleges & Universities

Latest Articles
Will the importance to potential star recruits put pressure on FSDs to deliver better fare?
Police say the foodservice contractor was conned into giving concessions to a group that was far from a legitimate non-profit.
burger pizza
This mash-up features two favorites: Burgers and pizza. Topped with ground beef and crispy tobasco onions, this pizza will bring a smile to any burger-lover's face...
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.
Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.
Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.
asian noodle bowl
Rice noodles and chicken lighten up this asian bowl, while fresh herbs and veggies give it a bright pop of flavor.
Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.
naanini
A twist on the classic panini, this version is made with naan and features feta cheese.

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