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Colleges & Universities

Steal This Idea

Equip staff with a flu season care package

 Nov. 16, 2015

SUNY Geneseo occasionally gives [staff] a little gift. During flu season, it’s a package of tissues and hand sanitizer with a cute little quote.

Menu

Indian flavors show local appeal

 By Kathy Hayden on Nov. 16, 2015

These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.

Menu

Gluten-free fettuccine alfredo

By Patricia Cobe on Nov. 16, 2015

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

Operations

5 trends that will shape noncommercial foodservice in 2016

By Peter Romeo on Nov. 16, 2015

How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.

Operations

8 winning social media tactics

By FSD Staff on Nov. 16, 2015

These restaurant chains’ wins can be other foodservice operators’ gains. Here are some of the best practices used by the standouts to engage their audiences.

Steal This Idea

How to cross-utilize utensils

Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Menu

How to make comfort food more healthy

By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

Design

OSU's revamped dining facility highlights health, community

By Alaina Lancaster on Nov. 16, 2015

Ohio State University is receiving rave reviews from students since opening Traditions at Scott dining hall at the beginning of the fall semester.

Steal This Idea

How to prep with sheet pans

Nov. 16, 2015

Let sheetpans do the prep by turning a sheet pan upside down, lightly oiling it and heating it in a very hot oven to get dough crispy for flatbread pizzas.

Workforce

10 questions to ask cafeteria candidates

By Jim Korner on Nov. 16, 2015

10 key questions that will gauge a cafeteria candidate's dependability, attendance, skills, knowledge and their ability to work with others on the job.

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