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Colleges & Universities

Workforce

3 ways to recruit top talent at a job fair

 By Dina Berta on Nov. 16, 2015

FSDs are looking for talent. With the market starting to tighten, the job fair has returned as an effective means to find potential qualified candidates.

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How childhood lessons craft grown-up tastes

 By Kelly Killian on Nov. 16, 2015

Does Gen Z prefer "real" food because they planted a garden at school or grew up cooking and eating this way with their families? It may be all of the above.

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Equip staff with a flu season care package

Nov. 16, 2015

SUNY Geneseo occasionally gives [staff] a little gift. During flu season, it’s a package of tissues and hand sanitizer with a cute little quote.

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Indian flavors show local appeal

By Kathy Hayden on Nov. 16, 2015

These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.

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Gluten-free fettuccine alfredo

By Patricia Cobe on Nov. 16, 2015

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

Operations

5 trends that will shape noncommercial foodservice in 2016

By Peter Romeo on Nov. 16, 2015

How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.

Operations

8 winning social media tactics

By FSD Staff on Nov. 16, 2015

These restaurant chains’ wins can be other foodservice operators’ gains. Here are some of the best practices used by the standouts to engage their audiences.

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How to cross-utilize utensils

Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Menu

How to make comfort food more healthy

By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

Design

OSU's revamped dining facility highlights health, community

By Alaina Lancaster on Nov. 16, 2015

Ohio State University is receiving rave reviews from students since opening Traditions at Scott dining hall at the beginning of the fall semester.

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