Colleges & Universities

Latest Articles
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Through recovery, waste reduction and sustainability challenges, operators, particularly at schools and universities, are issuing mandates to reach a zero-waste goal.
hand selecting picture
When it comes to bringing new talent onto your team, job posts and fairs are tried and true. But where can you go for new hires beyond the obvious?
Even for foodservice operators who fancy themselves savvy on safety, allergens can lurk in surprising places throughout an operation—and sometimes includes the supplier.
rice breakfast
Operators in residential dining face unique challenges, such as combating food fatigue and balancing nutritional needs with cravings for the comforting food of home.
decades dining
Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.
minneapolis food bus
Operators have come a long way since the days of their first food trucks. Learn from these FSDs’ mobile adventures to keep trucking without a hitch.
uconn ice cream truck
FoodService Director talked to mobile-dining veterans from across the country about how their trucks have evolved and their surprising features.
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.
smoothies glasses
As the definition of healthy continues to evolve, consumers are demanding transparency across foodservice channels to discern whether a meal fits their own definition.
halal food graphic
While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.


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