Edit

Colleges & Universities

Menu

Blending breakfast in a glass

As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.

Menu

Bringing veggies to healthy meatloaf

Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients.

A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.

Though industrial grills are his go-to for high-volume events, Lyman Graham likes the versatility of home grills for smaller catering gigs.

The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.

We talked to directors at self-operated facilities to discover how they stay independent. Their secrets boil down to creative, common-sense management.

The assurance of clarity came as part of the agency’s decision to delay enforcement until 2016.

At Utah Valley University, space is being built to accommodate new restaurants, including The Rotisserie, a sit-down restaurant equipped with a brick oven, and a new location of Scoops.

The FDA acknowledges that more clarity is needed before compliance the disclosure laws for chain restaurants can be enforced.

A look at some of tomorrow’s up-and-coming restaurant concepts, each posing possible competition (and ideas to ‘borrow’) for FSDs