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Colleges & Universities

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.

Steal This Idea

Quiet time

Feb. 26, 2014

For the first time this year during fall finals week and the week prior, we closed off space within Conversations, one of our residential dining centers, to provide students with an additional study location on campus.

Menu

Signature Series: Chicken

By Paul King on Feb. 24, 2014

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

Operations

Duke Dining puts a hold on alcohol delivery

Feb. 24, 2014

The Loop Pizza Grill has been in the process of getting approval from Duke Dining to deliver alcohol to students, said Loop manager Owen Slomianyj.

Steal This Idea

Gluten-free in house

Feb. 24, 2014

Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.

Operations

Yale’s Rafi Taherian named FSD of the Year

Feb. 24, 2014

Rafi Taherian, executive director of Yale Dining at Yale Univ., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte, N.C.

Operations

The cost of going green

Feb. 21, 2014

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

Menu

Trendy recipes

Feb. 20, 2014

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

People

Erin Thacker, R.D.

Feb. 20, 2014

Erin Thacker, R.D., nutrition and wellness educator at Chesapeake Public Schools, Chesapeake, Va., has developed documentation and works closely with the nurses at each school to help these students participate in the school's program.

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