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Colleges & Universities

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Indian flavors show local appeal

 By Kathy Hayden on Nov. 16, 2015

These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.

Menu

Gluten-free fettuccine alfredo

 By Patricia Cobe on Nov. 16, 2015

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

Operations

5 trends that will shape noncommercial foodservice in 2016

By Peter Romeo on Nov. 16, 2015

How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.

Workforce

3 tips for organizing your holiday schedule

By Alaina Lancaster on Nov. 14, 2015

Holiday staffing can feel like an uphill battle against requests for time off. With guidance from these operators, you'll organize a holiday schedule.

Operations

University student group petitions for cage-free eggs

By FSD Staff on Nov. 13, 2015

Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.

Operations

UMass’ new dining app points students to shortest lines

By FSD Staff on Nov. 12, 2015

Program helps limit overcrowding in campus dining halls and eateries.

Workforce

How UConn’s foodservice holds turnover at 6%

By Bianca N. Herron on Nov. 11, 2015

In an industry where triple-digit turnover rates aren’t unusual, UConn’s Dennis Pierce has found a way to significantly undercut those numbers. Here are three ways he does it.

Operations

University launches new delivery program

By FSD Staff on Nov. 11, 2015

Consumers' embrace of mobile ordering and third-party delivery for restaurant meals is spreading to the noncommercial sector.

Operations

Calif. university to debut new food truck

By FSD Staff on Nov. 09, 2015

Loyola Marymount University’s new food truck, the Hungry Lion, rolls out in a few weeks and will serve up a number of items, including Hawaiian pork, and avocado mac and cheese bowls.

Steal This Idea

Create a healthy labeling system

Nov. 09, 2015

Our campus nutritional advisory board developed a labeling program. No matter where a person is, this label identifies products that conform to guidelines.

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