Colleges & Universities

People

Ila Galanti, R.D.

 Ila Galanti, resident registered dietitian for Aramark at the University of Chicago has made an impact in dining services at the University of Chicago by implementing a salad bar in the dining hall, which offers premade salads with locally grown pro

Menu

Going Small is Big

Small plates and snacks are major attention-getters on menus these days. More and more customers prefer to share several distinctively flavored smaller items with their companions rather than confine themselves to a single large entrée.

Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors of dessert pizzas: apple, cherry and s’mores.&nbsp

Universities, hospitals, senior living expected to be among the industry's bright spots.

We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with less than three ingredients. Items that fit the bill in

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

University also honored for its sustainability efforts.

Department hopes garden will provide 100 pounds of herbs and tomatoes this year.

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

Taco Bell and Burger King will replace self-operated brands.

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