Colleges & Universities

Operations

The Big Idea 2014

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Operations

Illinois State University changes dining policies

Starting this fall, Illinois State University students will notice a few big changes from Campus Dining Services.

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.

About two years ago, a Boston University (BU) student who was studying abroad tweeted that she missed the cookies from one of our dining halls.

When we combined the food and nutrition services departments back in December 2013 and I assumed leadership over foodservices, I was able to use my experience as an R.D. to begin offering more healthy and specialty food options to our retail customers.

Having trouble building sales of that new menu item? Try including more descriptive labels, says a recent report from the Cornell Food and Brand Lab at Cornell University, in Ithaca, N.Y.

After booting several thousand cafeteria workers off its health care plan last year, the foodservice company Sodexo announced that it would re-establish health benefits for many employees.

It’s summertime—the perfect opportunity to introduce frozen beverages.

Many campus dining halls are taking measures to cater to a small percentage of on-campus celiac sufferers — and a larger number of gluten-free dieters — but some colleges may also be inadvertently feeding the fire of potential eating disorders.

Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.

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