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Colleges & Universities

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Silver Plate Winners 2013: Ken Toong, University of Massachusetts

 May 15, 2013

Ken Toong's enthusiasm for the industry has made him an infectious and influential presence during his 30-year career. As executive director of auxiliary services at the 28,200-student University of Massachusetts, in Amherst, Toong has built the count

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Confessions of Ken Toong

 May 15, 2013

UMass Dining's Ken Toong loves ice wine, wishes he could be a Wall Street banker and doesn't understand ash on food.

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Gourmet Dining Sells 14,000 Salads as Part of Healthy Eating Promotion

By Lindsey Ramsey on May 13, 2013

Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine healthy by eating salads during the month of March. Each

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Analysis: Gluten-free Watershed?

By Paul King on May 13, 2013

Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow of its more famous neighbor, Harvard University. But the

Menu

Buck Up: Bucknell Creates Energy Bars

By Lindsey Ramsey on May 13, 2013

Students at Bucknell University, in Lewisburg, Pa., can now grab a little pick-me-up, courtesy of dining services. As part of its Bucknell Nutrition Initiative Program (BNIP), Parkhurst Dining Services at the university created its own nutrition bars to h

Operations

U. of Kentucky students develop dining app

May 13, 2013

UK Food is a free nutrition app for menu items offered at UK’s major on-campus eateries.

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Subtle Questions

May 13, 2013

We educated our staff at our taco bar to lead the discussion by asking, “would you like sour cream or cheese?” This helps control costs and maintains our flavor profile. It also encourages the reduction of dairy fat in what customers are eatin

Operations

Making gluten-free items in house

May 13, 2013

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.

Operations

2013 Goldies: North Carolina State University, Raleigh

By Lindsey Ramsey on May 12, 2013

Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department’s sustainability efforts by educat

Operations

Goldies 2013: North Carolina State University, Raleigh

May 12, 2013

Getting students engaged was top of mind for the North Carolina State University's dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department&rs

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