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Colleges & Universities

Operations

Sodexo and DTZ Inc. say university owes them millions

 By Bianca N. Herron on May 14, 2015

The vendors are trying to collect a debt totaling $10.7 million from South Carolina State University.

Operations

Kosher foodies find haven in new dining hall

 May 13, 2015

The College of Charleston hopes its new $1 million kosher vegetarian dining hall will attract observant students as well as sustainability-minded members of the community.

Operations

Grab-and-go option eases strain on college wallets

May 13, 2015

The new grab-and-go option at Cal Poly Pomonoa’s Collins College of Hospitality Management is a welcome addition to a restaurant that had been taxing on students’ time and money.

Operations

50 U.S. colleges with the best food

May 13, 2015

Niche rounded up data from students and colleges around the U.S., rating their schools in quality of both on- and off-campus dining options.

Operations

Campus eliminates virtually all waste from dining halls

May 12, 2015

Binghampton University students and Sodexo employees have incorporated policies including food donation and composting to ensure little food goes to waste.

Operations

Full-service dining option quashes cravings

May 12, 2015

At the only full-service restaurant on Binghampton University’s campus, students get their fill of burgers, fries and homemade desserts.

Workforce

Meet 2015 Silver Plate winner Julie Jones

May 11, 2015

Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects.

Operations

7 restaurant trends every FSD should know

By Peter Romeo on May 11, 2015

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

Steal This Idea

Networking scavenger hunt

May 11, 2015

I brought three of my chefs with me to MenuDirections 2015 and gave each of them a list of brain-healthy foods and ingredients to find at the conference, along with certain people they would have to talk with to find out more about the foods.

Menu

Siding with barbecue

By Kate Parham Kordsmeier on May 11, 2015

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

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