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Colleges & Universities

Operations

University taps student reviewers for dining feedback

 By FSD Staff on Jan. 30, 2017

The school provides volunteers with free meal vouchers in exchange for honest reviews about their dining experiences.

Operations

College dining hall to host cooking classes

 By FSD Staff on Jan. 27, 2017

Students at the University of California at Los Angeles have the opportunity to take cooking classes this quarter.

Operations

University adds 2 new concepts to campus

By FSD Staff on Jan. 25, 2017

One offers sandwiches and made-to-order salads, while the other serves up Italian street fare.

Operations

University’s table placards double as seating system

By FSD Staff on Jan. 24, 2017

Students can indicate whether their dining hall table is unavailable or others are welcome to sit with them.

Operations

University leans into plant-based cooking

By FSD Staff on Jan. 19, 2017

After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.

People

How to handle an employee strike

By Jim Korner on Jan. 17, 2017

 In most cases, operators have little control over a staff strike. However, a warning does provide the opportunity to get prepared.

Steal This Idea

Make sustainability programs personal

Jan. 17, 2017

Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.

Steal This Idea

Be conscious of the range of diner budgets

Jan. 17, 2017

At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub.

Operations

How one district drastically reduced allergic reactions

By FSD Staff on Jan. 17, 2017

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.

Menu

Foods with function and flavor

By Amy McKeever on Jan. 17, 2017

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

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