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The year of brisket

 By Jill Failla on Feb. 13, 2017

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Workforce

How to make paid sick and parental leave work for your operation

 By Alaina Lancaster on Feb. 13, 2017

So-called fringe benefits such as paid sick and parental leave are anything but fringe in 2017. This year, jurisdictions are enacting medical and family leave laws.

Operations

University resurrects former favorite dishes

By FSD Staff on Feb. 13, 2017

The school will begin offering past items favored by students as weekly specials.

People

How to be customer-friendly while attracting young talent

By Lynne Eddy on Feb. 13, 2017

To get on the same page with your younger staff, you have to take the time to listen and explain.

Operations

University adds cafe to medical school

By FSD Staff on Feb. 10, 2017

To encourage students to visit area restaurants, the cafe will only serve light breakfast and lunch items.

Operations

College introduces dragonfruit bowl

By FSD Staff on Feb. 09, 2017

The bowl can be eaten by students following vegan and lactose-free diets.

Operations

University rolls out new unlimited meal plan for underclassmen

By FSD Staff on Feb. 07, 2017

The plan includes unlimited meal swipes and is meant to encourage community amongst peers.

Operations

University adds vegan station after student push

By FSD Staff on Feb. 03, 2017

A pasta bar and a vegan station were added in response to student feedback.

Operations

College serves dogfish in dining halls

By FSD Staff on Feb. 01, 2017

Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.

Operations

University taps student reviewers for dining feedback

By FSD Staff on Jan. 30, 2017

The school provides volunteers with free meal vouchers in exchange for honest reviews about their dining experiences.

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