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Colleges & Universities

Design

CIA facility combines state-of-the-art student feeding, noncommercial training

 By Peter Romeo on Jul. 20, 2015

There’s also the challenge of feeding several thousand of the most discerning customers on the planet.

Workforce

Looking the part for noncommercial?

 By Katie Fanuko on Jul. 20, 2015

Behind the swinging doors of noncommercial kitchens, tattoos don’t draw much contention, which is why at least one operator sees body art as a secret weapon.

Workforce

Using the right incentives to complete the team

By Bianca N. Herron on Jul. 20, 2015

Despite the recruitment challenges Paula Amols faces as director of dining at Murray State University, a strong sense of team helps on the retention side.

Operations

Hostos Community College launches farmers market

By Bianca N. Herron on Jul. 17, 2015

The first major farmers market to open at the school, the Hostos Greenmarket also offers Bronxites another place to grab fresh produce.

Operations

Stanford’s dining program earns elite sustainability designation

By Bianca N. Herron on Jul. 17, 2015

The university is the first college to receive REAL certification for its efforts to promote nutrition in an environmentally friendly way.

Operations

18 best college dining halls

Jul. 14, 2015

BestColleges.com has ranked the 18 best dining halls in the nation according to taste, health and dietary preference.

Operations

Marshall University dining hall gets a facelift

Jul. 14, 2015

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.

Operations

7 secrets of highly successful self-ops

By Lisa Bertagnoli on Jul. 13, 2015

We talked to directors at self-operated facilities to discover how they stay independent. Their secrets boil down to creative, common-sense management.

Menu

Feeding customers from scratch—fast

By Marygrace Taylor on Jul. 13, 2015

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.

Operations

Culinary tour of Chicago's hot new restaurants

By Patricia Cobe on Jul. 13, 2015

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.

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