Colleges & Universities

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rooster illustration
Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.
restaurant uniforms illustration
Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear.
herb garden wall
In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment.
line kings girl goat open kitchen
Open kitchen concepts satisfy guests’ desire for transparency. But there are some caveats. Here’s how to create a positive experience when the walls are down.
recipe revamp chicken soup
Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.
spilled coffee beans glasses
Select U.S. cafes will give up counter space to serve creamy, nitrogen-infused java made from a cold-brew base. How did nitro become the hottest new thing in coffee?
coffee barista
How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.
nutrition facts label
A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.
bench
When the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, it also set up a recycling program.
woman surprise
After a year of chatting with FSDs, Managing Editor Dana Moral started to feel confident in her grasp of the industry. But a surprise was waiting for her.

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