Continue to Site >>>

Colleges & Universities

Operations

The James Beard Foundation Blended Burger Project™ contest

 By FSD Staff on Apr. 25, 2017

FoodService Director and the James Beard Foundation invite you to join the Blended Burger Project™, a movement that strives to make burgers better.

Operations

Community college replaces dining workers with vending machines

 By FSD Staff on Apr. 17, 2017

Nine full-time and three part-time staffers will be let go in June.

Steal This Idea

Get the most out of chef competitions

Apr. 14, 2017

Skidmore College patterned its chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered.

Steal This Idea

Increase foodservice participation with kiosks

Apr. 14, 2017

Troup County School System has a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items.

Menu

Adapting authenticity in Three Sisters Salad

By Patricia Cobe on Apr. 14, 2017

A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.

Workforce

The art of winning and retaining staffers' trust

By Alaina Lancaster on Apr. 14, 2017

A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.

Operations

Compass teams up with Jose Andres

By FSD Staff on Apr. 14, 2017

The vendor and chef will collaborate at such venues as stadiums and college campuses.

Steal This Idea

Blowtorch as wine bottle opener

Apr. 14, 2017

There's more than one way to open a bottle of wine. When a corkscrew is nowhere to be found, Chef David Brue reaches for his butane torch.

Steal This Idea

Consequences for last-minute call-offs

Apr. 14, 2017

Lee's Summit R-7 School District's employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked.

Operations

In search of the foodservice sweet spot

By Dana Moran on Apr. 14, 2017

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

  • Page 40