Colleges & Universities

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paneer curry
Members of FSDs Chefs' Council reveal how they have adapted favorite home or family recipes to large-scale service at their respective operations...
tofu cubes
Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India...
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
asparagus
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
bbq pulled pork sandwich
From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.
cartoon thief
To make FSDs' idea scouting a little easier, we’ve filled the May issue of the magazine with groundbreaking foodservice concepts rich with ideas worth stealing...
roasted vegetables
Stanford University changed out rotisserie spits for vegetable baskets so that the vegetables look as appetizing as possible while students watch them cooking.
greek salad
The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.

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