Continue to Site >>>

Colleges & Universities

Operations

Amherst College grab-and-go location extends service

 Feb. 28, 2013

Students can choose from five entrée sandwiches.

Operations

Operators look to vendors for gluten-free items

Feb. 26, 2013

Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

Steal This Idea

Vegan Desserts

Feb. 26, 2013

Students were asking us about the potential for more vegan bakery-type options, from breakfast pastries to lunch desserts like cookies and brownies to more decadent desserts during the dinner hour. We sought out our peers and asked if they would be willin

Operations

U. of Michigan to consolidate dining halls after renovation

Feb. 25, 2013

The $60 million renovation will increase seating capacity to 950, up from 650.

Operations

Technomic sees growth in non-commercial foodservice

Feb. 22, 2013

The non-commercial sector is a thriving realm for foodservice, according to a new report by Technomic.

Operations

Catering Concepts

Feb. 22, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from boxed lunches to deluxe sit-downs.

Operations

Gator Dining gives plastic bags the boot

Feb. 21, 2013

Bags will only be available on request.

Operations

Food truck fights to serve on Union College campus

Feb. 21, 2013

Wants dining services to allow them to offer declining balance to students.

Operations

Midwest drought impacts Wash U. purchasing practices

Feb. 20, 2013

Meal prices haven't been affected.

People

The Recipe Issue 2013: Confessions of Bill Laychur

Feb. 15, 2013

Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.

  • Page 267