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Colleges & Universities

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Sourcing success at Clarkson University

 By Megan Warmouth on Oct. 09, 2013

Main Street Grill offers menu items created with 100% locally sourced products.

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University of Maryland's food truck becomes new favorite for hungry students

 Oct. 09, 2013

Following success, dining service may add a second food truck next year.

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Salubrious Sweets

By Kate Parham Kordsmeier on Oct. 07, 2013

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 

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October 2013: Recipes

Oct. 07, 2013

Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.

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Twenty-five colleges that do gluten-free proud

Oct. 07, 2013

These colleges have made the change to cater to students with gluten-free needs.

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Finding Flavor

By Lindsey Ramsey on Oct. 07, 2013

When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 

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Building a Better Breakfast Program

By Michele Deppe on Oct. 07, 2013

When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to sell breakfast. 

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Beverages: Punches and sodas

By Kate Parham Kordsmeier on Oct. 07, 2013

At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he’s always looking for a great thirst quencher. 

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Emerging Trends: October 2013

Oct. 04, 2013

This month, schools improve nutritional policies, tracking food poisoning through Twitter, cheese pizza most popular for college students and more.

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Murray State University brings food out front

Oct. 04, 2013

The to-do list was long but the timeline was short for the renovation of Murray State University’s 32-year-old servery, the Thoroughbred Room. 

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