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Beef’s leaner side

 By Marygrace Taylor on Dec. 03, 2013

It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat; specifically, the saturated kind that’s thought to raise cholesterol lev

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On-the-spot recognition

Dec. 03, 2013

We created an “On The Spot” recognition program to help us promote our goal of showing employees how valued and important they are to our mission of delivering restaurant-inspired hospitality to each and every guest.

People

Terry Baker: Healthy attitude

By Paul King on Dec. 03, 2013

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

Operations

Sparty's: Michigan State's rebranded convenience stores

By Paul King on Dec. 02, 2013

Most university foodservice directors, especially those at large state schools, know how valuable convenience stores can be for their departments.

Operations

Bowling Green dining hall changes bring in more community members

Dec. 02, 2013

The Oaks and Carillon Place has added more parking, booster seats and children's pricing to accommodate community members.

Operations

Penn. university adds Simple Servings allergy station to dining hall

Nov. 25, 2013

Lehigh University's allergy stations provide meal options without gluten, milk, eggs, soy, tree nuts, peanuts, shellfish or wheat.

Operations

University of Connecticut to eliminate all trans fat

Nov. 25, 2013

UConn has been focusing on eliminating trans fat since August.

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Invite staff to your home

Nov. 22, 2013

My wife and I have been having our staff leadership over to our home for a holiday gathering, about a week or two before Christmas. Between 40 and 50 people come to our home. 

Operations

North Carolina colleges will ring in the New Year with meal plan taxes

Nov. 21, 2013

Starting in January, N.C. colleges will tax meal plans and food to meet new law requirements.

Operations

Thirty minutes or less

By Kate Parham Kordsmeier on Nov. 18, 2013

Imagine if you could add a new revenue stream with minimal investment and boost customer satisfaction. It’s not too good to be true—meal delivery programs are providing operators around the country with exactly that. We talked to four operator

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