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College and university

Menu

What’s on the menu for the new school year?

By FSD Staff on Aug. 30, 2021

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

Operations

University of Houston installs smart food lockers on campus

By FSD Staff on Aug. 30, 2021

The lockers will provide contactless service for students, faculty and staff.

Operations

Illinois announces vaccine mandate for education and healthcare staff

By Benita Gingerella on Aug. 26, 2021

All K-12, higher ed and healthcare employees in Illinois must receive the COVID-19 vaccine or participate in weekly testing.

Operations

Southwestern University updates dining hall for fall

By FSD Staff on Aug. 24, 2021

Students return to a rebranded space with new menu offerings, including a focus on global flavors.

Menu

Vegan quick-service concept opens at University of California at San Diego

By FSD Staff on Aug. 16, 2021

This is Plant Power Fast Food’s second location on a college campus.

Operations

PITA Mediterranean Street Food eyes college campuses to power its growth

By Patricia Cobe on Aug. 13, 2021

Fast-casual restaurants are seeing benefits in expanding to nontraditional locations over brick-and-mortar stores.

People

What Smitha Haneef hopes to bring to Harvard’s dining program

By Amanda Baltazar on Aug. 11, 2021

This school year and beyond, the department’s new managing director seeks to put inclusivity and flexibility at the fore.

Operations

5 Chicago restaurant concepts are coming to Purdue University

By Patricia Cobe on Jul. 26, 2021

Cornerstone Restaurant Group is partnering with Aramark to bring chef-curated kiosks to the college’s remodeled student union.

Workforce

C&U dining directors share thoughts on hiring challenges, building community post-pandemic

By FSD Staff on Jul. 15, 2021

Here’s how some teams are encouraging staff and student engagement as they look forward.

Foodservice Operation of the Month

Tapping into the strengths of your team

By Julianne Pepitone on Jun. 24, 2021

On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.

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