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Confessions of Terry Baker

 By Paul King on Dec. 09, 2013

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Menu

Getting the Goat at UC Santa Cruz

 Dec. 08, 2013

Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa Cruz Dining, serves the dish as part of a build-your-own t

Menu

Breakfast goes global

By Kate Parham Kordsmeier on Dec. 06, 2013

You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

Operations

Brown University adds new eatery and social space to open in January

Dec. 06, 2013

The new eatery will feature Asian fusion cuisine, a study lounge and two main food stations.

Operations

Duquesne U.'s Red Ring gets new "owner," new menu

Dec. 05, 2013

University restaurant also adds outdoor seating, build-your-own-burger program.

Operations

Tufts University opens new kosher deli on campus

Dec. 05, 2013

The new kosher deli opened on Monday, featuring menu items such as sandwiches, potato salad, potato knishes and more.

Operations

Johns Hopkins University commits to local purchasing

Dec. 05, 2013

The university also signed a pledge with the Real Food Challenge.

Operations

Lunch from scratch

Dec. 04, 2013

Three out of 10 operators say they will increase their use of from-scratch cooking in the next two years, according to The Big Picture. Schools are the most likely to expect an increase, at 43%.

Operations

Dessert snapshot

Dec. 04, 2013

Fruit, by far, is the dessert category that operators expect to grow the most in the next two years (42%).

Operations

Dinner a popular, complex meal

Dec. 04, 2013

Six out of 10 operators who serve dinner report that their dinner daypart has remained static in the past two years. Sixty-four percent of operators expect their dinner daypart to remain the same in the next two years.

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