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Colleges & Universities

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Winter Meal Plan

 Feb. 15, 2013

We offered a meal plan to our students who decided to stay on campus during winter break. The plan was designed to increase revenue and provide additional student services while creating more employment opportunities for staff. The plan began the day fall

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Healthy BBQ

Feb. 15, 2013

Barbecue is king, especially in the South, but we have noticed our customers cutting back on pork. So we started offering pulled turkey breast barbecue—along with pulled pork—on our barbecue buffet. It has become very popular. 

Operations

Sustainability changes tough to make in Maryland Student Union

Feb. 14, 2013

Outside vendors resistent to switch to earth-friendly to-go containers.

Menu

College Operators Turn to Quick Service/Fast Casual for Inspiration

By Lindsey Ramsey on Feb. 13, 2013

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand our horizons, and so we spoke to college and university op

Operations

Non-commercial operations not planning new dining locations

Feb. 12, 2013

For most non-commercial operators, new dining locations are not in the works. Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.

People

Emily Rhum

Feb. 12, 2013

Emily Rhum, unit manager at Ball State University in Muncie, Ind., is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept, says Elizabeth Poore, assistant director of oper

Operations

Facebook’s strong presence on college campuses

Feb. 12, 2013

Facebook is the most widely used social media tool for universities, which is appropriate considering the application was created first as a device only for college students. Universities are the only segment in which the majority of operators report using social media to market their foodservice operation.

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Gluten-free Training

Feb. 12, 2013

We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered by the National Foundation for Celiac Awareness. This wi

Operations

U of Georgia turns to Twitter to name dining hall

Feb. 11, 2013

Submission that wins the most Twitter votes wins.

People

Confessions of Rafi Taherian

Feb. 11, 2013

Yale University's Rafi Taherian loves cheese, hates parking tickets and thinks molecular gastronomy is overrated.

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