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Colleges & Universities

Operations

A tale of two conferences

I spent a very interesting time last week at the 16th annual Chef Culinary Conference at the University of Massachusetts. More than 100 college and university chefs gathered to hang with and learn from an eclectic group of restaurant chefs and chef-instructors from Johnson & Wales University.

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Taste Battle

We held an “Epic Battle of Tastes.” We invited eight chefs from four universities to showcase their students’ regional favorites. We had everything from vegetarian Indian cooking from Stanford to shrimp and grits from Georgia and braised

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

Sam Bennett, associate vice president of student affairs and director of hospitality services at Texas Tech University in Lubbock and current president of NACUFS, admits to a weakness for single malt scotch and the desire to be taller.

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.

Average salaries grew in 2008, but at a slower pace than previous years, and directors in the Northeast reported the highest earnings, according to FSD's 2009 Compensation Study.

I have always been skeptical of claims that the quality of foodservice is a determining factor in a student’s choice of college. When I was considering my higher education, cost and academics were my main measurements and food never entered into the equation.

Despite what our expense reports might suggest, my staff and I don’t get out of the office enough. But I did get the opportunity to visit with a few readers last week when I traveled to the University of New Hampshire.

In the December issue of FoodService Director, our cover story will take a look at 2010. We polled operators to see what challenges and opportunities await them in the coming year, along with the trends that figure to have the most impact on their operations. You will find a representative sampling of their responses in the feature.

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