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In the Raw

 By Lindsey Ramsey on Oct. 24, 2012

With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods movement. Dining Services has decided to embrace raw foods wi

Operations

Going for Great

 By Lindsey Ramsey on Oct. 22, 2012

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

Design

Campus Tour: University of Kansas, Lawrence

Oct. 18, 2012

They say you can't go home again. Online Managing Editor Lindsey Ramsey decided to ignore the old adage and return to her alma mater to see what had changed in foodservice in the six years since she graduated. Luckily, Nona Golledge, director of KU Di

Operations

Cal Dining Scores TD at New Stadium

By Paul King on Oct. 15, 2012

Ten years ago, when Shawn La-
Pean was hired at the University of California to take over the university’s dining program, he had a conversation with athletic department administrators about managing concessions at 70,000-seat Memorial Stadium. Th

Welcome to my world

By Peter Romeo on Sep. 19, 2012

I may be new to non-commercial foodservice, but even I can see that steroid testing may be in order. You directors move too fast to be operating just on adrenaline and market pressures. Menu cycles, ever-shifting consumer tastes, new health concerns, profit pressures—no wonder I’m waiting to hear a Road Runner-esque “meep-meep” as you zip from change to change.

Design

Union South, University of Wisconsin, Madison

Sep. 13, 2012

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

Operations

Building a Better Salad Bar

Sep. 11, 2012

For many districts, offering salad bars is a great way to get students to eat more fruits and veggies and meet the new school meal regs. There are challenges—food safety and sanitation, primarily—associated with salad bars, but many directors

People

On Bringing in Outside Concepts, for Tod Nissle and Paul Egger

Sep. 06, 2012

At Microsoft, in Redmond, Calif., there is a long tradition of bringing in local restaurants to offer more variety to its customers. The account is currently looking at bringing in local pizza restaurants to supplement dining’s redevelopment of its

Operations

SODO Kitchen Supports Sustainability Mission

By Lindsey Ramsey on Aug. 17, 2012

Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appétit, foodservice provider at Starbucks’ Seattle headquarters

Menu

SNA 2012 Roundup: New Meal Regulations take Center Stage

By Becky Schilling on Aug. 14, 2012

In July more than 6,300 school nutrition professionals gathered in Denver for the 66th Annual National Conference of the School Nutrition Association. FSD was on hand for the conference, where the hot topic was the new USDA meal pattern regulations, which

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