Colleges & Universities

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bbq pulled pork sandwich
From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.
cartoon thief
To make FSDs' idea scouting a little easier, we’ve filled the May issue of the magazine with groundbreaking foodservice concepts rich with ideas worth stealing...
roasted vegetables
Stanford University changed out rotisserie spits for vegetable baskets so that the vegetables look as appetizing as possible while students watch them cooking.
greek salad
The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.
The university is also Tennessee's first to receive the sustainability designation given by the U.S. Healthful Food Council...
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
avocado caesar salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.

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