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Colleges & Universities

Design

Fuel for the long run

By Benita Gingerella on Sep. 16, 2019

Louisiana State’s athlete-only dining hall aims to instill lifelong healthy habits.

Operations

Successful with restaurants, a pilot apprenticeship program is now aiming to develop noncom managers

By Peter Romeo on Dec. 20, 2018

The NRAEF’s initiative is turning 1,000 line-level employees into career-minded leaders

Workforce

Can’t you do better than ‘Help Wanted’?

By Peter Romeo on Dec. 03, 2018

Old recruitment methods aren’t working. Here are a few new trends in that increasingly taxing endeavor.

Operations

FDA proposes new labels designating which romaine lettuce is safe

By Peter Romeo on Nov. 26, 2018

The federal agency says it intends to identify safe sources of the produce.

Operations

Square Roots program turns food scraps into sellable meals

By Peter Romeo on Nov. 21, 2018

Conceived by college students as part of a worldwide competition, the new initiative uses enterprise to tackle food insecurity.

Operations

CDC warns foodservice facilities to stop serving romaine lettuce

By Peter Romeo on Nov. 20, 2018

The food-safety watchdog issued the warning after 32 people were sickened in 11 states from a suspected E. coli contamination.

Operations

University and hospital workers strike in Calif.

By FSD Staff on Oct. 25, 2018

The strike encompasses workers in the AFSCME 3299 union, including dining hall employees.

FSD Culinary Council

In the kitchen with FSD’s Culinary Council

By Patricia Cobe on Oct. 23, 2018

Three teams of chefs plus a market basket of ingredients equaled dozens of new recipes.

Operations

Ohio University pilots meal donation system

By FSD Staff on Oct. 16, 2018

Nearly 500 meals were given away in just one week.

Operations

Restaurants aim to blitz C&U’s tailgate business

By Peter Romeo on Oct. 12, 2018

Operators ranging from Taco Bell to independents are adding new serving sizes to raid the game day football market.

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