Colleges & Universities

Steal This Idea

Let students vote on menu

We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the dining hall.

People

Amanda Kruse, R.D.

According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

No matter the weather, fresh, flavorful soups and stews are menu staples.

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

Aramark will work with suppliers to secure cage-free egg products.

Snapshots of all the recipes from the February 2015 issue featuring salads.

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