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Colleges & Universities

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A twist on the French press

 May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

Operations

University pads student meal funds amid cost concerns

 By FSD Staff on May 15, 2017

The additional funds are being introduced a year after the school switched to an “open” dining plan.

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Introduce an international salad theme

May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

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Use chalkboards to communicate with guests

May 15, 2017

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

Operations

University removes nutrition labels from dining hall

By FSD Staff on May 10, 2017

The labels were causing congestion in the serving lines, school officials say.

Menu

Seafood challenges to tackle this spring

By Jill Failla on May 09, 2017

Operators reveal how they’re hooking their diners with fish.

Operations

University to replace card swipes with eye scans

By FSD Staff on May 03, 2017

The new dining hall scanners will be faster and more sanitary than the current system, school officials say.

Operations

Penn State to open 1st kosher, allergen-free station

By FSD Staff on May 03, 2017

School officials believe the menu will also appeal to students who eat halal.

Operations

University tweaks dining operations amid high costs

By FSD Staff on Apr. 26, 2017

Three campus eateries will see changes this fall.

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