Colleges & Universities

Operations

University gives growing Asian population an authentic option

Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.

Operations

3 restaurant trends FSDs need to watch

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.

The foodservice vendor closed the Mountaintop Market convenience store because of its inconvenient location, noting 70 percent of its customers were staff, not students.

University of Kentucky’s Commonwealth Stadium will sell such self-branded items this football season as a Bluegrass Burger and a Spicy Cat Tail brat.

The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.

Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight gain.

1887 Bistro will serve as an option for lunch and late-evening social gatherings, featuring smoked brisket sandwiches, shareable appetizers and flatbreads.

Virginia Tech and Washington University in St. Louis top Niche’s list of colleges with the best campus food.

Purdue University students can now use their dining dollars and Boiler Express funds at The Daily Bite, the campus’ new food truck.

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