Colleges & Universities

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BestColleges.com has ranked the 18 best dining halls in the nation according to taste, health and dietary preference.
The $1 million renovation, funded by foodservice provider Sodexo, is designed to give the space a casual, restaurant-like feel that lends itself to a hangout space as well as a dining area.
By creating a five-week cycle menu that changes depending on the season, a program funded through Iowa State University was able to increase the usage of Iowa-grown foods in four state school...
risotto white plate
Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.
salad dressing shooters
During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].
pizza flour
From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time...
banana mango smoothie
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
meatloaf veggies plate
Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients...
A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.
propane grill
Though industrial grills are his go-to for high-volume events, Lyman Graham likes the versatility of home grills for smaller catering gigs.

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