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FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.
To encourage students to visit area restaurants, the cafe will only serve light breakfast and lunch items.
To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting.
The bowl can be eaten by students following vegan and lactose-free diets.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.
The plan includes unlimited meal swipes and is meant to encourage community amongst peers.
Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes festive garnish.
A pasta bar and a vegan station were added in response to student feedback.

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