Segment: Colleges & Universities

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One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

This stuffed quail recipe makes for a great and filling dinner option.

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