Colleges & Universities

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chefs restaurant back of house
Consultant Jim Sullivan offered some practical pointers during his educational session at the National Restaurant Association Show.
The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables. ...
Sheetz convenience store
In the c-store business, Sheetz is revered as a trendsetter, particularly in blending the line between retailing and foodservice. Here's a look at the innovator's most food-forward format...
cauliflower bowl
Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.
The partnership will bring mobile ordering and meal delivery to more than 850 college campuses.
So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.
Move over, millennials—Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.
boulder valley schools food truck
Three noncommercial operators from across the country talk about the needs food trucks are filling on their campuses—and whether they will have staying power.
A vote could come as soon as today.
A Facebook page is serving as a forum for Duke students to voice complaints about how food options are being labeled.


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