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Colleges & Universities

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Fuel station bars showcase healthy options

 By Megan Warmouth on Mar. 04, 2014

Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.

Operations

2014 Silver Plate awards announced

 Mar. 03, 2014

Four non-commercial operators receive the 2014 Silver Plate award.

Menu

Asian inspired

By Kate Parham Kordsmeier on Mar. 03, 2014

Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at Rieber Dining Hall.

Operations

Harvard brings in "Top Chef"

Mar. 03, 2014

As a part of the Harvard University Dining Services’ series Women in Food, all 13 dining halls featured dishes from Jody Adams, owner of the restaurant Rialto located in the Charles Hotel in Harvard Square.

People

Grand Rapids Community College appoints alum as dining service director

Feb. 28, 2014

In January, Grand Rapids Community College (GRCC) in Michigan named Dan Zehr as the dining services director.

Operations

The impact of technology on foodservice

Feb. 28, 2014

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

Operations

Colorado school district to consider food truck for school lunches

Feb. 27, 2014

The Boulder Valley School District is poised to jump on the food truck trend, thanks to a $75,000 donation from Whole Foods.

Operations

Wisconsin university discontinues Meatless Mondays

Feb. 27, 2014

Pork sausages, turkey tacos and baked chicken returned to Blackhawk Commons’ entrée line Monday after the campus dining hall eliminated its Meatless Mondays program due to unpopularity among customers.

Design

Fostering a fresh community at the University of Minnesota Twin Cities

By Megan Warmouth on Feb. 27, 2014

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

Operations

More responsibility weighing on directors

Feb. 26, 2014

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

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