Colleges & Universities

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At Eckerd College, in St. Petersburg, Fla., a student has designed a reusable takeout container called the EcoClamshell. Dining services is taking advantage of her design to try and kick its...
How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?
Portability, or grab and go, is on the rise, with many customers choosing to take away nontraditional to-go items, like made-to-order dishes, according to FoodService Director's 2008 Portability Study...
The desire for a growing variety of ethnic cuisines certainly is influencing non-commercial operators, as our 2008 Menu Development survey shows. But wellness issues and a strong push for local and sustainable are also playing prominent roles.
Buffets are up and sit-downs are down for many non-commercial catering operators, according to the FSD 2007 Catering Study. Learn what trends are driving catering, and what challenges non-commercial caterers faced in the last year.
By the numbers, portability continues to be a driving force in noncommercial foodservice—and operators’ actions back the statistics. Read the results of FoodService Director's 2007 Portability Study and see how the statistics play out in cafeterias and retail operations...
Trans fat, ethnic, organic and local are the hot buttons for operators, but much work remains, according to the FSD's 2007 Menu Development study...
Average salaries decreased during 2007, and the majority of operators expected to be in the their current roles in 2012, according to FSD's 2007 Compensation Study...
Salaries increased 1.9% for FSDs last year. Did yours? According to FSD's annual Compensation Study, salaries rose just 1.9% last year across the board. But not many in the business think they'll be in their current position five years from now...

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