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College and university

People

Excellence in college dining honored with awards at NACUFS’ 2024 conference

 By Tara Fitzpatrick on Jul. 22, 2024

Awards and prizes highlighted the hard work of college dining professionals with the Loyal E. Horton Dining Awards, National Culinary Challenge and more.

Operations

How Bucknell selected a new dining vendor after more than 20 years

 By Heather Lalley on Jul. 19, 2024

The Lewisburg, Pennsylvania-based university is switching to Chartwells Higher Education this fall and plans some widespread upgrades to its foodservice offerings.

People

Tufts University’s Patti Klos receives Minah award, NACUFS’ highest honor

By Tara Fitzpatrick on Jul. 18, 2024

The National Association of College & University Food Services (NACUFS) awarded the Theodore W. Minah Distinguished Service Award to Patti Klos, senior director of dining services at Tufts University.

Menu

How Rollins College’s Tex-Mex concept won loyal fans with 'bussin'" meals

By Tara Fitzpatrick on Jul. 16, 2024

In case you’re not up on Gen Z lingo, that means “delicious.” Take a peek behind the scenes of Cornell Café, where the Sodexo team keeps it fresh, simple and customizable.

Workforce

For the University of Tulsa's dining program, retention starts with the interview

By Reyna Estrada on Jul. 11, 2024

Ed Daugherty, executive campus chef / regional director of dining at the University of Tulsa and Olivia Crow, marketing coordinator, join this episode of Onsite with FSD to discuss retention.

Menu

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

By Tara Fitzpatrick on Jul. 11, 2024

Regional winners from across the country came face-to-face with a top-secret mystery basket full of potential, plot twists and (spoiler alert) seafood. Judges were looking for creativity, harmony and more.

People

Meet the college chefs competing in NACUFS’ seafood-focused 2024 Culinary Challenge

By Tara Fitzpatrick on Jul. 08, 2024

These six chefs have won in their region, and soon will travel to Louisville to showcase their culinary skills, know-how and grace under pressure.

Menu

Menu innovation has never been easier

Sponsored content from our partner Krusteaz Professional on Jun. 26, 2024

As operators work hard to provide menu variety without maxing labor, innovative, versatile ingredients such as ready-to-bake cornbread batter can provide helpful solutions across the menu.

Operations

Meet the winners of this year's NACUFS collegiate dining, nutrition and sustainability awards

By Reyna Estrada on Jun. 17, 2024

The University of Massachusetts and the University of North Texas earned the gold award in the Innovative Dining Program of the Year category.

Sustainability

Fordham University's dining team takes a taste-centric plant-forward approach

By Reyna Estrada on Jun. 13, 2024

Two members of the dining team at Fordham University join On-Site with FSD to discuss plant-based strategy and other aspects of sustainable dining at the university.

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