Mediterranean cuisine offers a world of variety for a healthy diet.
FSD asked operators what their top human resources issues were, and they said absenteeism, motivating employees, improving customer service and providing training on a budget.
Autumn Ryder began with Ohio University dining as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic.
Concordia College's Janet Paul Rice values frankness and loves great cheese.
Helen Wechsler focuses on staff engagement at Boston College.
"Iron Chef of America's" winner talks about creating a memorable dining experience.
Seventy percent of adults over 50 say they won't pay more for healthy options.
Operators spice up chicken with world flavors, healthy twists on traditional favorites.
As temperatures outdoors heat up, soups chill out.
USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations.
Going self-op inspires new waste management system at Georgia State.
Millennials are dining out less.
Green initiatives at the University of California, Davis.
Thai is still “hot” but other cuisines like African and Malaysian are gaining recognition in our annual menu survey.
Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs.
Students rate taste and flavor of food lower at on-campus dining halls than QSRs.
The variety of cheese being used is growing, as is cheese's overall popularity.
Asian cuisine can no longer be described in general terms, as customers seek more exotic fare.