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Colleges & Universities

Operations

Another university’s students side with labor

 By FSD Staff on Nov. 24, 2015

Northwestern University officials are being pressured by students to offer dining-hall works more perks.

Operations

University competition encourages food waste reduction

 By FSD Staff on Nov. 23, 2015

Rice University’s Food Waste Reduction competition encouraged students to reduce food waste by changing their lifestyles.

FSD Culinary Council

Culinary Council: Snacks from scratch

By Patricia Cobe on Nov. 23, 2015

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.

FSD Culinary Council

Culinary Council: Trends that will be shaping menus in 2016

By Patricia Cobe on Nov. 23, 2015

FoodService Director surveyed our 50 Culinary Council members to see what items customers are demanding and what will be on their menus in the coming year.

FSD Culinary Council

Chefs' Council: How to slip in healthier ingredients

By FSD Staff on Nov. 23, 2015

Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?

FSD Culinary Council

Chefs' Council: What is the biggest menu challenge of 2016?

By FSD Staff on Nov. 23, 2015

Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016.

FSD Culinary Council

Culinary Council: Flavors in demand

By Patricia Cobe on Nov. 23, 2015

FSD's Culinary Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them.

FSD Culinary Council

Culinary Council: What will be the breakout food trend of 2016?

By Patricia Cobe on Nov. 23, 2015

Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Culinary Council shares the trends that will be shaping their menus in 2016.

FSD Culinary Council

Culinary Council: Shaping the menu

By Patricia Cobe on Nov. 23, 2015

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

FSD Culinary Council

Culinary Council: What's hot at breakfast?

By Patricia Cobe on Nov. 23, 2015

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

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