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Colleges & Universities

Operations

The Social Experiment

 Oct. 26, 2012

Menus, presentations and venues are all tools foodservice oeprators use to encourage customers to socialize —in both non-commercial operations and restaurants.

Menu

In the Raw

 By Lindsey Ramsey on Oct. 24, 2012

With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods movement. Dining Services has decided to embrace raw foods wi

Operations

Gluten-free options to increase in coming year

Oct. 24, 2012

We asked operators what changes they plan to make to their menus in the next 12 months to make them healthier.

Operations

Colorado State answers student demand for halal meat

Oct. 23, 2012

Meat will now be served three days a week.

Operations

FSD to offer statistical Big Picture of non-commercial industry

By Becky Schilling on Oct. 23, 2012

I get a lot of phone calls that go something like this: How many non-commercial operators are doing X. Or what percentage of non-commercial facilities offer Y. Most of the time I can’t give an exact number because, unlike their commercial counterparts, very little research is done about the non-commercial foodservice industry. That’s all about to change.

Operations

Going for Great

By Lindsey Ramsey on Oct. 22, 2012

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

Steal This Idea

Sticker Info

Oct. 22, 2012

To help our new students quickly understand how and where they can use their meal plan, we installed counter stickers indicating ways to pay, meal periods and meal equivalencies. I always print extra so they can be replaced due to wear and tear.

Menu

Portioned Plate Offers “Educational Surprise”

By Lindsey Ramsey on Oct. 22, 2012

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had to take note if they were going to offer customers information o

People

Nicole Lovely

Oct. 22, 2012

In a very short time Nicole Lovely, assistant cafeteria manager II at the University of Georgia, in Athens, established herself as the Oglethore Dining Commons manager’s right-hand person, says J. Michael Floyd, associate vice president for auxiliar

Operations

Hydroponic Garden Spruces Up Space

By Lindsey Ramsey on Oct. 22, 2012

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says bringing greenery to the café is one way to co

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