Colleges & Universities

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man ideas
Excitement is building over new dining initiatives and ideas at colleges across the country. Here are a few of the most innovative that we stumbled upon.
A new study verifies that there's no shortage of confidence in commercial kitchens...
With all-day breakfast continuing to grow, heartier ingredients are trending on menus. This taco takes eggs, a breakfast staple, and extends them to lunch and dinner.
Here's a new idea for baked beans: add shiitake and baby portobello mushrooms. This recipe also uses three varieties of beans—pinto, red kidney and Great Northern...
Along with building new dining halls, the university is seeking temporary solutions to feed the influx of hungry students.
ohio state o
With more than 50,000 undergrads on campus, how does Zia Ahmed, OSU’s director of dining services, find balance?
A simple dish made out of great ingredients, this cheese plate is sure to please. The Pear-Fig Chutney adds a truly special touch.
This open-face ravioli is a dish of andouille, crab and shrimp, liberally doused with a Cajun-spiced tomato sauce, topping a large square of pasta.

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