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Vegan Vacation

 By Lindsey Ramsey on Sep. 14, 2011

Faced with constant requests for more vegetarian fare, the dining department at 36,000-student University of North Texas opened an all-vegan dining hall this fall. Ken Botts, special projects manager, says the department has made several previous attempts

People

On Designing Nutrition Programs, for Theresa Laurenz

 Jul. 18, 2011

In only one year, Theresa Laurenz has made a big impact as the dietitian for Sodexo at Northwestern University in Evanston, Ill. One of her many initiatives is working with students—who have special diets or those who want to eat healthier—to

Operations

Merging of Brands

By Becky Schilling on Jul. 15, 2011

Luby’s Culinary Services has partnered with the marketing staff at the new 48-bed West Campus-Texas Children’s Hospital to create a kid-friendly foodservice program. According to Todd Coutee, senior vice president of operations for Luby’

Operations

PNC Eco Bistro Features LEED Design Elements

Dec. 10, 2010

PITTSBURGH—Natural glass and quartz countertops made from 85% recycled bottles and bamboo walls are just a few of the features of the new PNC Eco Bistro, located in the Allegheny Center Mall. Serv...

Operations

Designing Dining Rooms

By Becky Schilling on Jul. 15, 2009

Culture, environment and expectation are key to successful dining room designs. Knowing expectations is the most important component to good dining room design, according to David Porter, CEO and pre...

Operations

The New Color of Design

By Susan Holaday on Jul. 14, 2007

“Going green” is becoming the design mantra for foodservice operators. There is currently a lot of buzz about “going green” in noncommercial foodservice, particularly with des...

Operations

Green Design

By Patricia Cobe on Jun. 01, 2007

Leafy greens are the base for most salads, but where chefs go from there is up for grabs. Some are even leaving out the lettuce completely, opting for artfully arranged vegetables, fruits and ot...

Operations

Old Space, New Design

By Howard Reill on Apr. 14, 2007

A new, roomier cafeteria has boosted participation and created new revenue possibilities for this Ohio school district.   At A Glance: Jackson High School in Ohio •No. of students: 1,800 ...

Operations

Dinnerware that breaks the mold

Nov. 02, 2006

Remember when all plates were round? Today's cutting-edge dishes are just as likely to be square, rectangular, triangular, scalloped or kidney-shaped.

Operations

Food prep stations

Apr. 14, 2003

Today's food preparation stations are becoming easier on the eyes—as well as the back, legs, neck and shoulders.

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