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Roasting spits make a comeback

 By Lisa Arnett on Oct. 15, 2015

One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

Design

Danny Meyer opens restaurant on hospital roof

 By Kelsey Squire on Oct. 15, 2015

With real estate tough to come by, restaurants and bars are popping up in some nontraditional places. One of the newest is Danny Meyer's GreenRiver.

Operations

Dunkin’ Donuts further expands college & university presence

By Bianca N. Herron on Oct. 14, 2015

With its new openings, the coffee and baked goods chain now have more than 75 restaurants on campuses throughout the United States.

Operations

Survey: Big college athletic departments spending 145% more on food

By Bianca N. Herron on Oct. 14, 2015

The average budget is now over $1 million, according to the Collegiate and Professional Sports Dietitians Association.

Operations

How to use food pictures as a social media marketing tool

By Alaina Lancaster on Oct. 13, 2015

Hubspot, a software marketing company, reports Facebook posts featuring images garner 53 percent more “likes” and twice as many comments as text-only items.

Operations

Student-employees ambivalent about $15 minimum wage

By FSD Staff on Oct. 12, 2015

At the University of Seattle in Tacoma, they’re voicing fears the proposed wage would cut hours or eliminate their jobs altogether.

Operations

College ends 13-month drought without foodservice vendor

By FSD Staff on Oct. 09, 2015

Food trucks have been temporarily serving Honolulu Community College’s campus as school officials struggled to find a new provider.

Operations

C&U operators click on third-party deliverers

By FSD Staff on Oct. 08, 2015

Aramark’s announcement Monday of plans to add delivery at 25 colleges through the Tapingo smartphone app is the latest example of a college foodservice

Operations

University to choose sole foodservice provider

By FSD Staff on Oct. 08, 2015

West Virginia University is reducing its multiple foodservice distributors to one to save money on purchasing and delivery costs.

Operations

Culinary program runs campus fine-dining restaurant

By FSD Staff on Oct. 08, 2015

Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.

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