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Golledge named Silver Plate winner in C&U

 Mar. 03, 2015

The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.

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Houston students want a kitchen and leftovers to feed disadvantaged neighbors​

 Mar. 03, 2015

A group of University of Houston students wants to start a "Campus Kitchen" to recycle leftover food from campus restaurants for families in need in the nearby Third Ward.

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Five Tips for College and University Foodservice Directors

Mar. 03, 2015

From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.

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U. of Buffalo to try a “Hunger Games”-themed service

Mar. 03, 2015

Staff will dress in “Hunger Games” costumes. Special effects will reflect the setting of the movie series. A green screen with the movie background will be set up for guests to “step into” the movie.

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Golden Living director of hospitality and Oklahoma State University supervisor win MenuDirections 2015 Culinary Competition

Mar. 03, 2015

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.

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IFMA names 2015 Silver Plate Award winners

Mar. 03, 2015

The four noncommercial honorees are Julie Jones, Mary Hill, Ed Sirhal and Nona Golledge.

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College hopes to get gas from food waste

Mar. 02, 2015

Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.

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Poggas named FoodService Director’s FSD of the Year

Mar. 02, 2015

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

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School cafeterias open, even if the schools don’t

Mar. 02, 2015

Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.

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8 restaurant trends every operator should know

Mar. 02, 2015

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.

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