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FSD Staff

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FSD Staff

Page 93
Operations

N.C. State debuts new fine-dining restaurant

1887 Bistro will serve as an option for lunch and late-evening social gatherings, featuring smoked brisket sandwiches, shareable appetizers and flatbreads.

Operations

Vanderbilt caters to students with dietary restrictions

The university offers meatless entrees in each of its 22 campus-dining locations and even orders gluten-free foods upon request.

The new menu items include a chef salad, tacos el pastor and a chicken teriyaki rice bowl to be served on “Meaty Mondays,” “Taco Tuesdays” and “Asian Fridays.”

Bisphenol A, also known as BPA, is found in plastic packaging and canned goods, and can be linked to issues from cancer to reproductive problems.

Virginia Tech and Washington University in St. Louis top Niche’s list of colleges with the best campus food.

Purdue University students can now use their dining dollars and Boiler Express funds at The Daily Bite, the campus’ new food truck.

The company—which operates CSP magazine, Restaurant Business magazine, FoodService Director magazine and more—is changing its name to Winsight.

FoodService Director’s 2015 College and University Census polled 167 operators nationwide on their biggest trends. Here are the facts about our respondents.

A look at some of tomorrow’s up-and-coming restaurant concepts, each posing possible competition (and ideas to ‘borrow’) for FSDs

Top 10 influencers: What's on their radar and why you should care.

According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million people—turn to the organization for food assistance.

From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-commercial operators are finding ways to meet those customer service demands across all ages.

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