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Colleges & Universities

Operations

Michigan Dining goes hyperlocal with student-grown produce

 By FSD Staff on Aug. 08, 2017

A partnership with UM's on-campus farm aims to aid the university’s sustainable sourcing goals.

People

Big names, small ops

 By Amy McKeever on Jul. 24, 2017

Here’s how to bring a national brand to your space. While many operators are developing their own in-house brands, sometimes nothing but the big names will do.

Operations

Spic and span—on a schedule

By Amy McKeever on Jul. 24, 2017

Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change.

Steal This Idea

Play up items that fit restricted diets

Jul. 19, 2017

Inform customers of an option that is available but not widely known, and increase participation in consumption, by changing your approach to your marketing efforts.

Steal This Idea

Devein shrimp in a snap

Jul. 15, 2017

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

Operations

The industry that never sleeps

By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

Operations

2017 C&U Census: Diners' choice

By FSD Staff on Jul. 15, 2017

College students sound off on sourcing, allergens, meal plans and more.

Menu

On-trend meat blends

By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

Operations

Ohio University’s Rich Neumann takes home Minah Award

By Dana Moran on Jul. 13, 2017

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Design

Inside a revamped dining hall rooted in flexibility

By Benita Gingerella on Jul. 11, 2017

The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.

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