Colleges & Universities

Latest Articles
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.
Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?...
The FSD Chefs’ Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts...
Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Chefs' Council shares the trends that will be shaping their menus in 2016...
FoodService Director surveyed our 50 Chefs' Council members to see what items customers are demanding and what will be on their menus in the coming year...
High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

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