Benita Gingerella


Articles by
Benita Gingerella

Page 55

Keeping diners safe during late-night

Operators rely on space, tech and human connections to ensure safety for late-night dining. Dining during the evening hours is a major driver of meal purchases at the college level.


9 restaurant chains to watch

These up-and-comers could provide some retail inspiration. FoodService Director’s sister magazine Restaurant Business ranks the fastest growing small- to medium-size restaurant chains.

1851 contains four micro-restaurants and a c-store, and is also open to the general public. Here’s an inside look at Florida State University’s newest eatery.

With the USDA’s recent mandate for schools, here’s how some operators are dealing with delinquent accounts, and the lunch shaming often tied to them.

A staple in several cuisines, noodles’ adaptability lends them to be used in a variety of dishes. Here are some ways operators are currently menuing the ingredient. 

Renovating and building new dining concepts can prove a daunting task. Operators revisit their revamp successes and what lessons they’ll carry into the future.

Clover Student Union offers students and staff a place to socialize and snack. Here’s an inside look of the new union that opened at the start of the school year.

New DIY bars continue to go beyond the typical salad and taco offerings as operators introduce fresh ways for diners to assemble and customize their meals. 

On-campus teaching kitchens get students interested in food and nutrition. Here are seven tips from such operators on how to make a cooking class a success. 

Check out the standout food programs in the C&U segment, as ranked by review site Niche. 

To ban or not to ban—The answer isn't as clear as some might think. These operators weigh the benefits and the downsides to getting rid of the student favorite.

ScheduleAs additional storms barrel toward U.S. shores, operators affected by Hurricane Harvey offer their tips on what to do to prepare. 

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