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Colleges & Universities

Operations

Out of time on overtime

 By Alaina Lancaster on Mar. 13, 2017

Noncommercial operators deal with the aftermath of a wage law in purgatory.

FSD Culinary Council

How to make big dining events special

 By FSD Staff on Mar. 13, 2017

Question:What’s the biggest annual dining event at your operation, and how do you make it special?Answers from FSD's Culinary CouncilThroughout the year, we have two types of large events that are wel...

Steal This Idea

Partner with aspiring farmers

Mar. 13, 2017

For the last three years, School District of Holmen has hosted an event called Winner, Winner, Chicken Dinner, in cooperation with the Future Farmers of America.

Workforce

Who has an influence on foodservice?

By Dana Moran on Mar. 13, 2017

FoodService Director decided to look at the forces that affect operators across the industry and bring you a list of some folks outside the realm of noncommercial life.

Menu

Deconstructing ramen

By Patricia Cobe on Mar. 13, 2017

Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match.

Operations

Cornell hosts a global cuisine night

By FSD Staff on Mar. 10, 2017

Students used a passport to access 10 campus dining rooms, each of which served a different type of international fare.

Operations

IFMA names 2017 Silver Plate winners

By Kelsey Squire on Mar. 07, 2017

The annual list of top industry leaders includes four noncommercial figures.

Operations

UW-Madison may accept food stamps in dining halls

By FSD Staff on Mar. 03, 2017

If a new proposal is greenlit, the university’s dining halls could accept food stamps as soon as next fall.

Operations

University sees drop in food waste, purchasing costs

By FSD Staff on Mar. 03, 2017

The school credited its switch to anytime dining and stepped-up composting efforts with causing the declines.

Operations

College hosts science-inspired food event

By FSD Staff on Mar. 01, 2017

Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.

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