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Colleges & Universities

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How to cross-utilize utensils

 Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Menu

How to make comfort food more healthy

 By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

Design

OSU's revamped dining facility highlights health, community

By Alaina Lancaster on Nov. 16, 2015

Ohio State University is receiving rave reviews from students since opening Traditions at Scott dining hall at the beginning of the fall semester.

Workforce

3 tips for organizing your holiday schedule

By Alaina Lancaster on Nov. 14, 2015

Holiday staffing can feel like an uphill battle against requests for time off. With guidance from these operators, you'll organize a holiday schedule.

Operations

University student group petitions for cage-free eggs

By FSD Staff on Nov. 13, 2015

Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.

Operations

UMass’ new dining app points students to shortest lines

By FSD Staff on Nov. 12, 2015

Program helps limit overcrowding in campus dining halls and eateries.

Operations

University launches new delivery program

By FSD Staff on Nov. 11, 2015

Consumers' embrace of mobile ordering and third-party delivery for restaurant meals is spreading to the noncommercial sector.

Workforce

How UConn’s foodservice holds turnover at 6%

By Bianca N. Herron on Nov. 11, 2015

In an industry where triple-digit turnover rates aren’t unusual, UConn’s Dennis Pierce has found a way to significantly undercut those numbers. Here are three ways he does it.

Operations

Calif. university to debut new food truck

By FSD Staff on Nov. 09, 2015

Loyola Marymount University’s new food truck, the Hungry Lion, rolls out in a few weeks and will serve up a number of items, including Hawaiian pork, and avocado mac and cheese bowls.

Steal This Idea

Create a healthy labeling system

Nov. 09, 2015

Our campus nutritional advisory board developed a labeling program. No matter where a person is, this label identifies products that conform to guidelines.

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