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new concepts

Segments React to New School Meal Pattern

 By Lindsey Ramsey on Mar. 22, 2012

FSD thought it would be informative to check in with three operators from other segments to get their initial thoughts on the new school meal regulations and what it means for the industry as a whole.

People

On Themed Dining Halls, for Daryl Ansel

 Mar. 19, 2012

At the University of California, Los Angeles, there was one dining hall that just wasn’t cutting it, according to Daryl Ansel, director of food and beverage. Because of its location, lunch counts were way down. So the department decided to renovate

Menu

USDA Program Helps Schools Feed More Students for Free

By Becky Schilling on Mar. 16, 2012

A major objective of the Healthy, Hunger-Free Kids Act is increasing participation of students who qualify for free or reduced-priced meals in school meals programs. The law’s Community Eligibility Option (CEO) is one way the USDA hopes to accomplis

Operations

J&W Delivers “Contemporary Rustic” Italian Concept

By Lindsey Ramsey on Feb. 08, 2012

When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to Steven Sandblom, director of Campus Dining.

Menu

Schools say new meal regs not a problem

By Becky Schilling on Feb. 08, 2012

“We’re already there” is the most common reaction when talking to school nutrition operators about the new meal pattern regulations.  “Most of what is [in the new meal regs] we’re already doing,” says David Binkle,

Operations

The “new” foodservicedirector.com

By Paul King on Jan. 31, 2012

After months of hard work by our team, the new foodservicedirector.com was launched today.

Design

Lebanon Valley College

Jan. 27, 2012

When Metz Culinary Management took over the foodservices at 1,900-student Lebanon Valley College, in Annville, Pa., in 2010 the company also had the opportunity to jump in on a $13.3 million renovation project that transformed 500-seat Mund Dining Hall. B

Operations

“BabyBerk” Food Truck Debuts at UMass

By Paul King on Jan. 23, 2012

BabyBerk, the new food truck at the University of Massachusetts, has quickly gained a following during its first month of business. Dave Eichstaedt, assistant director for retail dining, says BabyBerk has hit $9,000 in revenue in its best week, adding tha

Operations

Channeling the College Environment

By Paul King on Jan. 17, 2012

To the U.S. Navy and the federal government, a military installation such as Naval Base San Diego is a major cog in the defense of our country. But to a man like Steve Hammel, dining services program manager for the Southwest region of the U.S. Navy, NBSD

Operations

Hidden Gem

By Lindsey Ramsey on Jan. 17, 2012

Tucked away inside a bustling campus building at 11,300-student Washington University in St. Louis is an intimate 50-seat restaurant called Ibby’s, the newest addition to Bon Appétit’s dining program at the university.

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