Colleges & Universities

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College and university dining halls have their work cut out for them as young consumers with sophisticated and discerning taste buds expect more from their college dining halls.
Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more...
Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level...
Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.
Gary Coyle is a man with time on his hands, courtesy of a 70-minute commute to his job as director of dining services at 17,700-student Washington State University. During that daily drive to Pullman...
The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier...
Average salaries grew in 2009, but women had a higher percentage of salary change during the past year, according to FSD's 2010 Compensation Study...
Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise. He has successfully trained approximately 30 new waitstaff into a complicated environment. Lewis is highly organized and has created efficie
Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run our $13 million newly renovated dining facility, Seasons Marketplace. She currently o
With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in...

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