Colleges & Universities

Latest Articles
Many chefs rely on root vegetables as their produce pick for winter menus. Carrots are a smart choice, as they perk up both the color and flavor of dishes.
Menu items from the Blaze Pizza chain will now be served in select Sodexo venues.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
yogurt bread cutting board
The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.
menu prototype
A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up...

Pages

FSD Resources