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Northwestern students embrace 21 days of plants

 By Patricia Cobe on Feb. 07, 2020

Innovative menu items and activities spurred participation in a soon-to-be-annual plant-forward challenge.

Operations

Sodexo vows to add vertical gardens to K-12, C&U accounts

 By Peter Romeo on Jan. 28, 2020

The contractor says the move will cut food waste while adding more traceability.

Menu

Student input drives plant-based options at Niagara University

By Benita Gingerella on Dec. 19, 2019

The school’s Live Well Station serves up a variety of plant-based fare, including crabless crab cakes and vegan chicken pot pie.

Operations

5 steal-worthy ideas from Michigan State University

By Benita Gingerella on Dec. 13, 2019

Check out some ways the dining team creates camaraderie and draws in diners.

Design

How Virginia Tech turned Owens Food Court into a global dining destination

By Benita Gingerella on Oct. 30, 2019

The space saw sales increase 23% year over year.

Operations

Michigan Dining shares sustainability best practices at a recent chefs’ gathering

By Benita Gingerella on Oct. 16, 2019

The University of Michigan’s dining team shared its sustainability accomplishments during FoodService Director’s third annual Culinary Council Chefs’ Summit.

Design

Fuel for the long run

By Benita Gingerella on Sep. 16, 2019

Louisiana State’s athlete-only dining hall aims to instill lifelong healthy habits.

Operations

Successful with restaurants, a pilot apprenticeship program is now aiming to develop noncom managers

By Peter Romeo on Dec. 20, 2018

The NRAEF’s initiative is turning 1,000 line-level employees into career-minded leaders

Workforce

Can’t you do better than ‘Help Wanted’?

By Peter Romeo on Dec. 03, 2018

Old recruitment methods aren’t working. Here are a few new trends in that increasingly taxing endeavor.

Operations

FDA proposes new labels designating which romaine lettuce is safe

By Peter Romeo on Nov. 26, 2018

The federal agency says it intends to identify safe sources of the produce.

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