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Colleges & Universities

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Five ways to lure carnivores to try plant-based dishes

 Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

Operations

Sodexo’s lack of healthy food, high-priced meal plans have students concerned

 Mar. 16, 2015

University of Wisconsin at Oshkosh students say Sodexo lacks healthy food alternatives and prices meal plans higher than the market standard.

Menu

MenuDirections 2015 awards banquet

Mar. 13, 2015

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

Operations

Aramark to go “cage-free” by 2020

Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

Menu

March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Steal This Idea

Host a chef’s table with the president

Mar. 13, 2015

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

People

Sean Armstrong

Mar. 13, 2015

According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

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