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catering

Operations

Mock wedding makes real impact at Ashland University

 Jul. 28, 2014

Getting married? Ashland University, in Ohio, wanted to help engaged couples visualize what their wedding celebration could be like, and at the same time promote campus and local wedding services.

Steal This Idea

Employee cook-offs

 Apr. 10, 2014

Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.

Operations

Utah State University takes on wedding catering

Mar. 05, 2014

Helping the students and staff of USU have memorable wedding celebrations is at the center of University Catering’s marketing push for 2014.

Operations

Catering revenue on the rise in colleges

Jan. 07, 2014

Though a large number of operators (45%) reported that their catering revenue stayed the same in the past year, there are some promising signs of growth in certain segments, according to The Big Picture.

Operations

Food Truck Solves Catering Challenge

Jun. 16, 2013

Many college and university foodservice departments are looking to food trucks as a new source of retail revenue. At Princeton University in New Jersey, however, the food truck that will debut this fall will actually solve a problem for Dining Services&md

Operations

Catering Concepts

Feb. 22, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from boxed lunches to deluxe sit-downs.

Operations

Online Exclusive: Making Catering Memorable—Unusual Requests

By Paul King on Oct. 23, 2012

Strange catering requests don’t happen as often as one might think, and they are usually not as strange as you might expect. Whenever we ask operators to share with us their strangest catering requests, we hear our share of food stories, and they ar

Operations

Making Catering Memorable

By Paul King on Oct. 03, 2012

Running a successful catering program isn’t about creating a memorable event. It’s about making memorable events the standard for the catering program. FoodService Director talked with several experts about their approach to catering and came

Operations

FSDs boost catering sales with up-charges

Jan. 31, 2012

Up-charging for some catering services has become commonplace in the non-commercial market, with nearly half the places that cater both on and off-premise now charging outside parties more than they charge insiders, according to FSD research.

Operations

Harvard Strives to Set Standards in Green Catering

Jan. 11, 2012

Sustainability has infiltrated every aspect of dining services departments and catering is no different, according to many operators. At 21,000-student Harvard University the dining department’s...

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