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Colleges & Universities

Operations

Indulgent buzzwords can lead diners to healthier food choices, study finds

 By FSD Staff on Jun. 15, 2017

Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

Operations

University’s shipping container farm to supply produce to dining halls

 By FSD Staff on May 24, 2017

From its 320-square-foot container, the farm will provide wasabi arugula, basil and kale.

Operations

Shawn LaPean to exit Cal Dining

By FSD Staff on May 24, 2017

The dining director at the University of California at Berkeley is retiring.

Operations

University considers dropping sugary drinks due to soda tax

By FSD Staff on May 23, 2017

School officials are deciding whether they should limit the amount of sweetened beverages served in dining halls or eliminate them altogether.

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A twist on the French press

May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

Operations

University pads student meal funds amid cost concerns

By FSD Staff on May 15, 2017

The additional funds are being introduced a year after the school switched to an “open” dining plan.

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Introduce an international salad theme

May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

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Use chalkboards to communicate with guests

May 15, 2017

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

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Use recipe contests to boost worker engagement

May 15, 2017

Chesapeake Public Schools created a competitive recipe contest between schools in the district using pantry items and new ingredients.

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