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Desserts: Frozen treats

 By Kate Parham Kordsmeier on Jul. 10, 2014

There’s growing customer awareness for gelato. Yet, despite its popularity, there remains an exclusivity element that bolsters sales since it’s not available everywhere.

People

Confessions of Randy Lait

 Jul. 10, 2014

Randy Lait, senior director of hospitality services at North Carolina State University, in Raleigh, admires his mother, wishes he were a better typist and would be a now-retired NFL punter if not for his career in foodservice.

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Mobile menus

By Kate Parham Kordsmeier on Jul. 10, 2014

One of the biggest upsides to starting a food truck is you can get food to places it’s often difficult to reach with a brick-and-mortar location.

Operations

UC Davis’ Sharon Coulson Awarded NACUFS Minah Honor

Jul. 10, 2014

Coulson wins for her dedication to the organization and the industry.

Steal This Idea

Change your options

Jul. 10, 2014

We had a small area that sold self-serve yogurt. Sales were great for the first year and then began to slide as most self-serve yogurt shops have done this past year or so.

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From sweet to savory

By Lindsey Ramsey on Jul. 10, 2014

Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety of savory dishes.

Operations

Kent State University reveals new food truck

Jul. 10, 2014

If Kent State University students, faculty and staff want a quick bite they can simply check Twitter or Facebook to find the university's new bright yellow food truck.

Operations

Kansas State University makes housing plans to meet growing student population

Jul. 08, 2014

When Joshua Karimi, sophomore in secondary education, signed up to live in the K-State residence halls, he got more than he anticipated. He and around 599 other students were set up in overflow housing. According to Karimi, he got the better end of the deal.

Operations

Lehigh University students working to compost dining hall waste

Jul. 08, 2014

In the past eight weeks, the students created a compost pile of over 425 pounds of food.

Operations

The Big Idea 2014: RWJ Live! brings the variety

Jul. 07, 2014

We had an old pizza station that we wanted to convert, but we had to try to figure out how to do the next big thing without the capital dollars to do anything big.

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