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Colleges & Universities

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Presto Panini

May 17, 2012

Students have always loved making their own waffles. So when we wanted more grab and go in our c-stores we decided to let students grill their own panini sandwiches. The sandwiches are premade and designed to cook in four minutes. Students take them out o

Operations

Commencement brings Notre Dame dining's biggest challenge

 May 17, 2012

Dining services works extra hard to make celebrations a success.

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Face Time

May 17, 2012

We have created a service standard that says each full-time employee needs to have customer service contact on a personal level. For example, the baker spends time during lunch service plating desserts and handing them to the customers. This way all staff

Operations

Wash U implements new composting initiatives

May 16, 2012

Compost is purchased and used in campus landscaping.

Operations

Food Trucks Take to the Streets

By Lindsey Ramsey and Paul King on May 16, 2012

Miami University and the University of California, Riverside, launch mobile feeding units.

Menu

Menu Development Case Study: Desserts at Iowa State University

By Lindsey Ramsey on May 16, 2012

Iowa State University, in Ames, is not New York City or Los Angeles, but that doesn’t mean it can’t produce some on-trend desserts for its 29,800 students. The secret, according to Ed Astarita, pastry chef, is to take traditional top sellers a

Operations

Grasshopper causes Brown to re-evaluate restaurant partnership

May 16, 2012

Service discontinued for the semester.

People

Katie Davis

May 16, 2012

Katie Davis, catering director for Aramark at The Catholic University of America in Washington, D.C., has increased the yearly revenue of the catering department by more than 17% over the previous year thanks to her constant focus on operational excellenc

Operations

Bowling Green forgoes summer meal plan option

May 16, 2012

Construction of new facility led to decision.

Menu

Beyond Chicken Caesar

By Pamela Parseghian on May 14, 2012

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

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