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Colleges & Universities

Operations

Aramark to go “cage-free” by 2020

 Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

Menu

March 2015: Soup for all seasons

 Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Steal This Idea

Host a chef’s table with the president

Mar. 13, 2015

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

People

Sean Armstrong

Mar. 13, 2015

According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

Menu

Pineapple perfection: Sweet or savory

By Lindsey Ramsey on Mar. 13, 2015

This versatile fruit is a welcome addition to savory entrees and innovative desserts.

Menu

MenuDirections 2015 culinary competition

Mar. 13, 2015

Check out photos from the 2015 culinary competition, which took place at Menu Directions in Memphis, Tenn.

Operations

Study: Consumers willing to spend more for GMO potatoes

Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

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