Colleges & Universities

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Operators will automatically be alerted of a pending battle and given a voice.
farmer dave
In 2003, Green Mountain College desired to pioneer local and sustainable purchasing practices for GMC’s foodservice program. Just the right director would be needed.
disneyland sleeping beauty castle
Much of my undergrad diet consisted of grilled cheese, chicken nuggets and sad apples. But when I look back, that dining team worked hard to make magical memories.
scones
In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand...
halal food graphic
While the trend has blossomed in C&U, halal menus now are trickling down into other segments. From traditional chicken preps to fish tacos, here’s a sampling.
smoothies glasses
As the definition of healthy continues to evolve, consumers are demanding transparency across foodservice channels to discern whether a meal fits their own definition.
nachos
UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.
uconn ice cream truck
FoodService Director talked to mobile-dining veterans from across the country about how their trucks have evolved and their surprising features.
minneapolis food bus
Operators have come a long way since the days of their first food trucks. Learn from these FSDs’ mobile adventures to keep trucking without a hitch.
decades dining
Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.

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