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Colleges & Universities

Operations

College boosts sales with vegan station

 By FSD Staff on Nov. 22, 2016

The station, which serves vegan comfort and street foods, grew sales 400%.

Operations

University debuts new chip ID cards

 By FSD Staff on Nov. 18, 2016

The new cards will provide easier dining hall access as well as stronger security, an official says.

Operations

Complaints lead Sodexo to launch new initiative

By FSD Staff on Nov. 18, 2016

The vendor is looking to revamp dining services at Emerson College in Boston.

Operations

University replaces fajita bar with healthier option

By FSD Staff on Nov. 16, 2016

Its new superfoods bar seeks to provide more items for athletes and students with dietary restrictions.

People

Cooking up culinary talent

By Lynne Eddy on Nov. 15, 2016

Avoid these recruiting and training tactics when building your back-of-house dream team.

Steal This Idea

Recognize excellence outside your department

Nov. 15, 2016

The University of Vermont Health Network Champlain Valley Physicians Hospital decided to expand its employee of the month program outside of the department.

Steal This Idea

Get systematic feedback from all guests

Nov. 15, 2016

We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.

Operations

Northwestern University cooks up a customer-focuesd program

By FSD Staff on Nov. 15, 2016

Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.

Menu

Veggie burgers go from frozen to fresh

By Patricia Cobe on Nov. 15, 2016

David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

Operations

How operators grow staff-run gardens

By Alaina Lancaster on Nov. 15, 2016

As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.

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