April 23rd, 2014

Segment: Colleges & Universities

Latest Articles

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Yale’s Rafi Taherian named FSD of the Year

02-24-2014

Rafi Taherian, executive director of Yale Dining at Yale Univ., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte...

Duke Dining puts a hold on alcohol delivery

02-24-2014 | Source: The Chronicle

The Loop Pizza Grill has been in the process of getting approval from Duke Dining to deliver alcohol to students, said Loop manager Owen Slomianyj.

Lakeside Ruby Club Panini

02-24-2014  Menu Development

One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons
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Signature Series: Chicken

02/24/2014

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

Gluten-free in house

02-24-2014  Ideas and Innovation

Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.

The cost of going green

02-21-2014  Research

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

University of Vermont to host chef from Slovenia

02-20-2014 | Source: The Vermont Cynic

UVM will host a chef from Bresovica, Slovenia this year as part of the ninth annual Global Chefs event Feb. 20 and Feb. 21.

Harvard University features world cuisine in annual festive brunch

02-20-2014 | Source: The Harvard Crimson

Students could choose among a more exotic set of offerings than the usual brunch fare of Veritaffles and omelettes Sunday afternoon at Harvard University Dining Services' annual festive brunch,...

Trendy recipes

02/20/2014

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

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