design

Operations

8 smart ideas to steal from CU Boulder's dining program

The University of Colorado's newest facility puts college dining on the leading edge. Innovative ideas for engaging the campus's 31,000-plus students are in full view.

Operations

Pop goes the restaurant

Here's how to get a pop-up concept off the ground. Pop-ups—temporary concepts that pop into diners’ lives and then disappear just as quickly—have been trending in the restaurant industry for years.

1851 contains four micro-restaurants and a c-store, and is also open to the general public. Here’s an inside look at Florida State University’s newest eatery.

A lot of Watermark Retirement Communities' memory care dining rooms have some degree of open-kitchen dining, so to whet appetites, they put a tablespoon of sweet spices, whether it’s cinnamon or fennel or ginger, into a saucepan and let it simmer.

University of North Dakota uses digital boards to promote nutrition and food quality in their dining halls. For example, they show chefs making pizza dough and sauce from scratch to allow students to see how clean the ingredients are.

Renovating and building new dining concepts can prove a daunting task. Operators revisit their revamp successes and what lessons they’ll carry into the future.

At this year’s National Restaurant Association Show, cutting-edge kitchen equipment also stood out. These compact, small footprint pieces fit the bill.

Clover Student Union offers students and staff a place to socialize and snack. Here’s an inside look of the new union that opened at the start of the school year.

Check out the standout food programs in the C&U segment, as ranked by review site Niche. 

Here's how to keep your employees cool during sweltering summer temps. Operators share their trusted tactics for keeping staff comfortable this summer.

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