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Colleges & Universities

Operations

2017 renovation survey: A change could do some good

 By FSD Staff on Feb. 13, 2017

FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.

People

How to win back employees on the verge of leaving

 By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

Steal This Idea

Allow residents to reserve action stations

Feb. 13, 2017

Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

Operations

Director of sustainability redefines University of Michigan dining

By FSD Staff on Feb. 13, 2017

When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster.

Operations

University adds cafe to medical school

By FSD Staff on Feb. 10, 2017

To encourage students to visit area restaurants, the cafe will only serve light breakfast and lunch items.

Operations

College introduces dragonfruit bowl

By FSD Staff on Feb. 09, 2017

The bowl can be eaten by students following vegan and lactose-free diets.

Operations

University rolls out new unlimited meal plan for underclassmen

By FSD Staff on Feb. 07, 2017

The plan includes unlimited meal swipes and is meant to encourage community amongst peers.

Operations

University adds vegan station after student push

By FSD Staff on Feb. 03, 2017

A pasta bar and a vegan station were added in response to student feedback.

Operations

College serves dogfish in dining halls

By FSD Staff on Feb. 01, 2017

Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.

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