Campus Tour: University of Missouri, Columbia

FSD heads to Columbia to check out a variety of retail concepts and a renovation.

Kate and Emma’s offers signature sandwiches and wraps with several different flavor profiles. Signature sandwiches include the Turkey Twist, which is made with sliced turkey, cheddar cheese, lettuce, tomato and cranberry sauce, served on thick wheatberry bread, and a Huli Chicken Hoagie made with Huli-marinated chicken, chipotle pico de gallo and avocado sauce.

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Industry News & Opinion

Hawaii public schools are serving locally sourced sweet potato pie in celebration of Thanksgiving and their harvest of the month program.

The menu item is being served this month at over 200 schools throughout the state and will use local Okinawan sweet potatoes . This is the first time the Hawaii-grown sweet potatoes will be served in the cafeterias.

The recipe for the dish was created by one of the district’s cafeteria managers and her staff.

Industry News & Opinion

Students at Lemon Road Elementary School in Falls Church, Va., were treated to a Greek-inspired potato salad from the cafeteria’s new salad bar this week.

The dish was served for the school’s Celebration of Potatoes event, which took place Thursday in partnership with the National Potato Council and United Fresh Start Foundation.

At the event, kindergarteners also learned about different types of potatoes and how and where they’re grown, as well as potato nutrition facts.

The salad bar was donated by the National Potato Council and United Fresh Start as part of the...

Ideas and Innovation
American Egg Board

Breakfast is self-service at Harvard University’s 12 undergrad residences, and the menu used to be limited to baked goods, fruit, hard-cooked eggs and other grab-and-go staples. But students started asking for enhanced breakfast offerings, says Crista Martin, director for strategic initiatives and communications for Harvard University Dining Services. After seeing a DIY scrambled egg station in action at Dartmouth College, Martin figured Harvard could do the same.

So last summer, she and her team piloted a similar hot breakfast station in one of the residences, or houses, as they...

Managing Your Business
staffing

In October, the unemployment rate hit its lowest point since the Vietnam War, according to the U.S. Bureau of Labor Statistics. And it’s a number that is significantly affecting foodservice hiring.

Not only are directors and chefs having a tough time filling job s but they also can’t find enough skilled workers to execute the menu and provide good customer service. As operators continue to grapple with this problem, some are finding the solution lies in extensive cross-training.

Multitasking to stretch staff

“Every staff member is trained to multitask,” says Kory Samuels,...

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