Colleges & Universities

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local produce
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.
burger gochujang aioli
Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch.
korean bbq meatballs
Trend forecasters have called gochujang “the next Sriracha,” and chefs are using the spicy Korean sauce in much the same way. Noodles & Company, the fast-casual concept with a global menu, adds gochujang to a bold barbecue sauce. The meatballs combine ground chicken and beef.
bbq chicken thighs
White miso is a versatile ingredient in the Asian pantry. Here, it's combined with ginger, garlic and several condiments to make a marinade, but miso also can be the base for soups and salad dressings. ...
Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant...
Don’t look now, but salad bars are becoming cool again.
mobile phone apple pay
The future is here when it comes to mobile and online payment apps for foodservice. Operators have some advice for making the jump to mobile payment.
Colleges could win back that business by emphasizing service methods that appeal to students, according to Datassential’s Topical Keynote Report.
money cash hand wage
In a ballot initiative, voters will be asked if they or their neighbors deserve a pay hike.
shake up salad
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.

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