Continue to Site >>>

Colleges & Universities

Menu

Best news for guacamole lovers

 Feb. 16, 2015

Avocados can play a role in lowering bad cholesterol, according to a study recently published in the Journal of the American Heart Association.

Operations

Chartwells opens a ‘POD’ at Worcester State

 Feb. 16, 2015

Chartwells, Worcester’s foodservice provider, recently opened Pulse On Dining in the new Sheehan Hall dormitory.

Menu

Stanford to teach students to cook healthy meals

Feb. 16, 2015

Last month, students at Stanford University learned how to make mushroom risotto courtesy of celebrity chef and food activist Jamie Oliver.

Menu

Three Takes On: Grilled cheese

Feb. 16, 2015

Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.

Menu

Soft and flavorful cheeses

Feb. 16, 2015

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

Steal This Idea

Promote teamwork with scavenger hunts

Feb. 16, 2015

Employees are assembled into teams and then asked to find things, such as the nearest fire extinguisher or a fellow employee who has a child in high school.

Steal This Idea

Premade and made to order

Feb. 16, 2015

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

Operations

Gluten-free products surging

Feb. 16, 2015

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Operations

Fast casual concept signs with contractors

Feb. 16, 2015

Tossed has entered into agreements with the nation’s two largest food management companies to install the concept in contract accounts.

Menu

DIY grilled cheese

Feb. 16, 2015

Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.

  • Page 164