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Colleges & Universities

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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.

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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.

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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.

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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

University tests vegan dining hall

By FSD Staff on Apr. 11, 2017

The three-day trial run aims to raise awareness about veganism and show how a vegan eatery could operate on campus.

Operations

University takes cafe in new direction

By FSD Staff on Apr. 06, 2017

The cafe’s global menu is a result of faculty and student requests.

Operations

University leans on online orders to reduce overcrowding

By FSD Staff on Apr. 03, 2017

The service will begin rolling out in dining halls this semester.

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