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Garden Expansion Hopes to Pay for Itself in Produce

 Jul. 08, 2013

Since planting the rooftop garden at the Kansas Union at the University of Kansas, in Lawrence, five years ago, Janna Traver, executive chef, says it’s kind of been a hidden gem on campus. Not anymore. The garden has been so successful that the depa

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Arizona CCRC Gains Gluten-free Certification

 Jul. 08, 2013

A simple request from a prospective resident has led to Grandview Terrace, a senior living center in Sun City, Ariz., to become the first CCRC in the state to be certified gluten-free by the National Foundation for Celiac Awareness (NFCA). The certificati

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Breakfast business—cooking from scratch

Dec. 13, 2012

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

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Healthier Retail Food: Better Taste, Better Business

By Emily Rogan on Jul. 22, 2012

When it’s lunchtime in Cedar Rapids, Iowa, folks head to Mercy Medical Center—not because they’re sick, but because they’re hungry. The cafeteria food is unexpected, tasty and made from scratch, often with local produce: one day it

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Breakfast Business

By Becky Schilling on Jun. 22, 2012

Everyone knows the saying, breakfast is the most important meal of the day. Byron Sackett, child nutrition director for 12,000-student Lincoln County Schools, questioned why that notion wasn’t being taken to heart in his district. So Sacke

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Nevada-Reno Goes Into Farm Business

By Paul King on Jun. 13, 2012

This fall, the University of Nevada at Reno will join the ranks of those institutions of higher education that grow some of their own produce. A demonstration farm is planned on land located at UNR’s Valley Road lab, with the first crops to be plant

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Holiday Catering Means Busy Business for University of Dayton

Oct. 26, 2011

The holidays mean many, many events for catering departments at universities around the country. Handling the season’s high demand for catering can be a challenge for operators, especially at th...

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On Green Business Certification for Brenan Connolly and Danielle Lee

Mar. 21, 2011

At 31,400-student University of California, Davis, a strong sustainability program led dining services to try and find a third party to certify them as a “green business.” We spoke to Brenan Connolly, general manager of resident dining for Sod

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The military as business

By Paul King on Mar. 14, 2011

I had an interesting and engaging interview Monday morning with George Miller, retired U.S. Air Force veteran, current chief of food and beverage operations for the Air Force, and current IFMA Silver Plate winner in the Specialty Foodservice category. It was the kind of interview where you just turn on the tape recorder and sit back and listen.

Big business

Jan. 27, 2011

I recently spent three illuminating days in San Diego. Aside from escaping from one of the several snowstorms to hit the New York City area since Christmas, I learned a lot about military foodservice.

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