Colleges & Universities

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Students in five states can now have a Slurpee and a bag of Doritos brought to their dorm room.
Here are three currents that could splash into college foodservice and other noncommercial sectors.
The 2015 winners of the agency’s Food Recovery Challenge used a variety of tactics to divert more than 600,000 tons of food from landfills.
The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
A new list ranks C&U foodservices’ top rivals for late-night orders.
talent compass
All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.
email computer screen
We do a “Tip of the Day” email for our managers at 7 a.m. Typically, it is job related, or it can be fun. It's a reminder for a given topic or process...
achiote grilled fish
While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options.
Northwestern University officials are being pressured by students to offer dining-hall works more perks.
shrimp etouffe
This recipe was inspired by Chef Krupp’s time spent honing her skills in New Orleans. While a classic etouffee is made with crawfish, this version uses shrimp.

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