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The Big Idea 2013: Vegan/Vegetarian Campus Dining

 Jun. 25, 2013

The vegan/vegetarian community grew and the interest for a vegetarian and vegan concept became great. It got to the point where now there is a strong interest both from the students and campus administrators who made an investment so that we could open Ro

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The Big Idea 2013: Stem to Root

 Jun. 25, 2013

We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels, rinds and roots.

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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

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In-house Bakery Thrives Off Campus

Jun. 16, 2013

As the 10,000-student Azusa Pacific University, in Azusa, Calif., has grown, real estate has been harder and harder to come by. By last summer, things had gotten so tight that Director of Hospitality Services Samuel Samaan decided to take a bold step. He

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C-stores Beef up Food Options

By Steven Johnson on Jun. 11, 2013

The role of campus convenience stores is evolving to be more than just a place to grab a bag of chips and a soda. An increasing number of these locations are expanding their food options to include fresh fruit and vegetables, as well as a larger variety,

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Celebrating the Science of Eating, New Jersey College, Ewing

May 16, 2013

Chefs in lab coats? As part of the Week of Science at the College of New Jersey, in Ewing, Sodexo-managed dining services and the chemistry department joined forces to create the Compounds & Cuisine event. According to Patrice Mendes, general manager

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Welcome to the new FoodService Director

By Becky Schilling on May 13, 2013

Twenty-five years ago FoodService Director published its first issue. On this silver anniversary, we’re pleased to unveil the all new FSD.

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On Designer Burger Concepts, for Jose Dos Santos

Apr. 11, 2013

When Metz Culinary Management rolled out its designer burger concept in late 2012, Jose Dos Santos, chef and general manager at Genesis Biotechnology Group’s Waterview Café, in Hamilton N.J., looked at it as a chance to be creative. He spoke

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Boston College “Fly”ing High with New Mini-Marts

By Paul King on Apr. 07, 2013

Responding to continued student requests for foodservice outlets akin to a 7-Eleven store, Boston College Dining Services has opened three “mini-marts” that it calls On The Fly. Two of the stores, which opened last semester, are located on the

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Metz Culinary Management's Soupremacy at Dallas (Pa.) High School

Mar. 28, 2013

Soupremacy is the latest program from Metz Culinary Management in Dallas, Pa. Developed by Director of Culinary Development Ryan McNulty, Soupremacy consists of a soup base—usually potato or tomato—to which customers can add or have added a nu

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