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Colleges & Universities

Operations

Getting it to go: 2010 Portability Study

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability Study, we present the stories of six operators who for different reasons are seeing growth in their take-away business.

People

Confessions of Matthew Biette

Matthew Biette, director of dining services at 2,400-student Middlebury College in Vermont, wants superpowers, can’t resist hot dogs and had to wait for someone to die for a catering event.

We had a Go Nuts Peanut Special event where we prepared items featuring peanuts, which are often given a bad rap. We served items such as peanut butter pancakes, chicken peanut tacos with peanut chile salsa and crusted pork medallions with ancho peanut sa

To encourage students to become a fan of UMass Dining on Facebook we gave away free T-shirts to students who became fans. They had to sign up in front of us though. We set up three laptops and we signed up 1,200 fans in four nights.

Back in July, at the Ted Minah Award dinner during the NACUFS conference in San Jose, I had the good fortune of sitting next to David Riddle, the director of dining services at Texas A&M University.

We let our students who have a campus meal plan eat for free every Friday night. Essentially, students could get up to 15 extra meals per semester. It’s a great value proposition without causing too much expense and resources. It helped increase our

In Shakespeare’s tragedy "Romeo and Juliet," the fair maiden tells her lover that his name—Montague—is not important; rather, it is the type of person he is that matters.

When it comes to food, it seems, everyone’s a critic, and media types are no exception. Earlier this week, The Washington Post ran a story entitled, “Well, fed: We try the food at U.S. Government cafeterias.” Reporters were dispatched to foodservice facilities at seven federal government offices and asked to rate the quality of food and service.

Rich Neumann, director of residential dining at 21,000-student Ohio University in Athens, divulges his desire to be taller, his fear of government bankruptcy and his love of filet mignon.

Researchers have postulated that if you put a group of monkeys in a room full of typewriters—now, computers, of course—eventually they would pound out the complete works of William Shakespeare.