Operators offer whole grains and beans in salads to help reduce fat and calories.
The location-based social media service can be an asset to dining programs, if operators know how to use it.
As marketing manager/café supervisor for Bon Appétit at Stanford Graduate School of Business in Palo Alto, Calif., Shannon Donahue has the unique ability to support and innovate in multiple arenas.
Northwestern's Theresa Laurenz talks about working with students on nutrition plans.
Operators find new ways to menu the other white meat.
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.