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Colleges & Universities

Operations

Spic and span—on a schedule

 By Amy McKeever on Jul. 24, 2017

Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change.

Steal This Idea

Play up items that fit restricted diets

 Jul. 19, 2017

Inform customers of an option that is available but not widely known, and increase participation in consumption, by changing your approach to your marketing efforts.

Operations

The industry that never sleeps

By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

Operations

2017 C&U Census: Diners' choice

By FSD Staff on Jul. 15, 2017

College students sound off on sourcing, allergens, meal plans and more.

Menu

On-trend meat blends

By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

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Devein shrimp in a snap

Jul. 15, 2017

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

Operations

Ohio University’s Rich Neumann takes home Minah Award

By Dana Moran on Jul. 13, 2017

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Design

Inside a revamped dining hall rooted in flexibility

By Benita Gingerella on Jul. 11, 2017

The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.

Workforce

Keep schedules running smoothly during summer

By Amy McKeever on Jun. 21, 2017

Some operations are finding ways to support employees who are parents while school's out.

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Guests reserve display-cooking seats

Jun. 17, 2017

A ventless hibachi grill in the community serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner.

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