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Colleges & Universities

Operations

Whole Foods lite

 By Paul King on Feb. 02, 2015

The District Market on the University of Washington campus is a far cry from your typical on-campus convenience store.

Operations

UMass, Amherst places Super Bowl food wager with University of Washington

 Jan. 30, 2015

Ken Toong, executive director of auxiliary enterprises at UMass, is betting a clam bake feast should the Patriots lose. However, he plans on enjoying a crab boil with seven lucky students at the UMass University Club & Restaurant.

Operations

Sodexo losing $4.5m over 10 years, looks to renegotiate contract

Jan. 30, 2015

Sodexo and the University of Louisville are in talks to increase meal plan costs by $25-$45 after the foodservice manager underestimated how much it would cost over time to deliver food to students.

Operations

What to eat: Voice of the people

By Paul King on Jan. 29, 2015

A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.

Operations

Mayor in Maine pushes cafeterias to serve more fish

Jan. 28, 2015

Michael Brennan, Mayor of Portland, Maine, wants local schools, hospitals and prison cafeterias to start serving more locally-sourced fish to boost Maine’s commercial fishing industry.

Operations

Where does the buffet stop and food theft start on campus?

Jan. 28, 2015

College students consider take-away food a privilege of expensive meal plans, but one university says stolen food adds up to $50,000 annually.

Operations

Humboldt State University tops list of game day recycling programs

Jan. 28, 2015

Humboldt State University and the University of Louisiana both ranked in the top 10 of more than 50 schools in the U.S. that prevented large amounts of trash produced during football games from being buried in landfills.

Operations

Working employee wellness

Jan. 27, 2015

According to The Big Picture, more than 75% of foodservice programs across all market segments have employee wellness programs in place in their companies or institutions.

Workforce

Four ways to keep foodservice running smoothly in a blizzard

By Katie Fanuko on Jan. 27, 2015

Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.

Menu

Monster mash-ups: Food fusion

By Kate Parham Kordsmeier on Jan. 26, 2015

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

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