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Colleges & Universities

Steal This Idea

Allergen secret shoppers

 Apr. 10, 2014

We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one step further I employ a few as secret shoppers.

Operations

Successful Sustainable Meal Plans

 Apr. 10, 2014

Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.

Operations

Louisiana State University won't increase dining prices next year

Apr. 10, 2014

Students looking to satisfy their hunger off campus have many options, but next year’s University dining services prices might encourage students to stay on campus for meals.

Steal This Idea

Housemade flavored oils

Apr. 10, 2014

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

Menu

Shellfish opens up

By Lindsey Ramsey on Apr. 10, 2014

Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

Operations

Vanderbilt Univ. sees a decrease in to-go boxes after campaign

Apr. 10, 2014

Since Vanderbilt Campus Dining unveiled an HOD group’s “If You Stay, Use a Tray” campaign in Rand, Hunt-Blackwell admits she now feels guilty when asking for a to-go box — and she’s not alone.

Menu

Signature Series: Bread

By Becky Schilling on Apr. 10, 2014

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

People

Confessions of Bill Allman

Apr. 10, 2014

Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Menu

Baked to perfection

By Kate Parham Kordsmeier on Apr. 10, 2014

Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.

Operations

At long last, refresh

By Paul King on Apr. 10, 2014

At Wisconsin, the dining hall that served as the model for a Marketplace design finally gets its makeover.

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