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Colleges & Universities

Steal This Idea

Share revenue across stores

 Oct. 19, 2015

We partnered with the director of volunteers in our hospital gift shop and opened a gift-shop espresso bar. We provide one barista to make coffee drinks.

Operations

UFood Grill to open new location at Liberty University

 By Bianca N. Herron on Oct. 16, 2015

The fast-casual restaurant will begin serving students in the university’s new dining hall in June 2016.

Operations

Emerson College dining holds first student forum

By FSD Staff on Oct. 16, 2015

Members of Sodexo dining staff held an open forum to discuss student concerns about options for those with food allergies and pricing at campus cafes.

Operations

Food trucks removed from Yale campus

By FSD Staff on Oct. 16, 2015

City officials ordered several food trucks to shut down operations, citing violations of the New Haven, Conn., food-truck vendor ordinances.

Operations

Lessons from the garden, year 1

By Dana Moran on Oct. 15, 2015

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

People

How to attract qualified cooks

Oct. 15, 2015

Cooks are in demand, especially for noncommercial foodservice, with good candidates often taking restaurant jobs. Here are some recruiting techniques.

Operations

Why noncommercial is winning at food recovery

By Kelly Killian on Oct. 15, 2015

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

Menu

How UM is fermenting produce to extend shelf life

By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Menu

Food scrap salad: a zero-waste solution

By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Menu

4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

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