March 31, 2014
Written by Amelia Levin
Sometimes it pays to invest in green. Take, for example, Reed College, which received a gold certificate in the City of Portland's Sustainability at Work program. Reed received the program's highest honor, in recognition of the college's energy-saving, waste-saving and local food-sourcing initiatives.
December 31, 2013
Written by Donna Boss
A small yet efficient kitchen supports a year-old convenience market and café and a refurbished Pizza Hut franchise at a retail unit with a long history.
November 23, 2013
Written by Amelia Levin
The Berea College Dining Program, a Sodexo-run operation has proactively stepped up efforts to prevent, not just divert, food and nonfood waste to landfills.
October 31, 2013
Written by Donna Boss
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
September 30, 2013
Written by Donna Boss
Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.
July 31, 2013
Written by Donna Boss
A major renovation that turned an existing dining hall into a marketplace-style servery resulted in nearly $2 million in additional sales.
July 31, 2013
Written by Donna Boss
Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.
July 30, 2013
Written by The Editors
A collegiate culinary-arts program in central Oregon and a high school in Phoenix earn top honors for exemplary practices in sustainability.
June 30, 2013
Written by The Editors
Technomic's new report polled students on dining habits.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
By wholeheartedly embracing the farm-to-table movement and scratch cooking, this fledgling Georgia-based foodservice program earns high marks and national recognition.
June 02, 2013
Written by by Dick Eisenbarth
In some respects, college and university foodservice is very much like its peers in the business and industry segment. Both face the challenge of keeping customers on campus and trying to address their need for speed of service in a flexible environment that meets a variety of tastes without compromising food quality. But to remain relevant, today's college and university foodservice operators need to keep learning and growing, much like the student populations they serve.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
This upstate New York university uses digital menu boards to build enthusiasm for its flexible menu and help students navigate a state-of-the-art facility that delivers a restaurant-style experience.
June 02, 2013
Written by Donna Boss
This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
A familiar yet slightly more sophisticated menu at this college foodservice operation draws in students, faculty, staff, alumni and even members of the surrounding San Diego community.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.
June 02, 2013
Written by Dana Tanyeri, Contributing Editor
The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.
June 02, 2013
Written by Donna Boss
A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.
April 30, 2013
Written by The Editors
The Oviedo, Fla.-based, quick-serve chain, known for its chicken tenders and "Magoo's sauce" debuted this smaller, faster franchise concept at UCF's student union on the main campus.
April 30, 2013
Written by Donna Boss
An efficient, casual café bridges the university’s main and downtown campuses and forges a partnership with the local community through its comfortable environment and fresh, made-to-order fare.
April 30, 2013
Written by Donna Boss
Multiple microrestaurant platforms and neighborhood dining options offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.
April 30, 2013
Written by Donna Boss
Six microrestaurants expose customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments. As a result, dining services continues to make a significant contribution to the success of this $94.8 million multipurpose facility, earning the highest honor in FE&S' Facility Design Project of the Year competition.
February 26, 2013
Written by Amelia Levin
Lessons Learned: Use food trucks to bring more diverse food offerings to customers in underserved areas, and stabilize or boost revenue during periods of renovation.
January 31, 2013
Written by Donna Boss
Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite.
January 01, 2013
Written by Amelia Levin
Four years ago, the University of Texas (UT) at Austin embarked on a complete renovation project of its dining facilities and kitchens. The fourth and final phase, completed last year at Jester Second Floor Dining Room, helped seal the deal on the university's plans to create a more sustainable dining and meal preparation environment for students, faculty and staff.
November 27, 2012
Written by The Editors
The spending ability of this emerging demographic continues to evolve.
October 31, 2012
Written by Donna Boss
Multiple micro-restaurant platforms and neighborhood dining offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.
July 31, 2012
Written by Donna Boss
This dining hall's transformation features a customized version of Aramark's Fresh Food Company that allows notable variety, flexibility and dining transparency in its three self-contained pods, which serve as mini-kitchens.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Want to check out some of the most exiting things happening in foodservice today? Head back to college. Not to the classroom but to the cafeteria. One quick look around the dining facilities at leading schools large and small today confirms that they look nothing like your father's, mother's, or unless you're fresh out, even your own college cafeteria.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
An independent liberal arts college in Brunswick, Maine, Bowdoin College takes its motto, "The College and the Common Good," to heart in all departments, including and perhaps especially in dining services. Known for high quality that consistently lands it at or near the top of the Princeton Review's annual ranking of best college food, Bowdoin's dining program touts not only great eats but a pacesetting, comprehensive portfolio of sustainability initiatives as well.