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Bowling Green State University's Black Swamp Pub & Bistro

 May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

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Mulling over millennials

 May 10, 2014

Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association Annual Expo in March.

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Friday nights rock at UNK

May 10, 2014

Students at the University of Nebraska at Kearney (UNK) have a new reason to hang out on campus on Friday nights—and dining services has a new revenue source.

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Bringing the chef out front

Apr. 30, 2014

A new program at Highmark, in Pittsburgh, is bringing the chef to the table.

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Assisted living center embraces "neighborhoods"

Apr. 15, 2014

Culture change to a person-centered care model is the hottest concept in LTC & senior living.

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UNC expands restaurant delivery to new hospital

Apr. 10, 2014

UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.

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Virginia Tech opens new burger concept

Apr. 02, 2014

A new burger concept has opened on the campus of Virginia Tech.

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Northwestern University texture enhancements

By FSD Staff on Mar. 21, 2014

Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.

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Fueling fundraisers

By FSD Staff on Mar. 13, 2014

For many students at Pennsylvania State University, the Penn State IFC/Panhellenic Dance Marathon—better known as THON—is an event that requires an entire semester’s worth of energy.

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Credit card assurance

Mar. 11, 2014

When we started our guest tray program, we didn’t accept credit card payments and we were averaging about seven guest trays per month.

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