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.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
The campus of the College of William & Mary (W&M) in Williamsburg, Va., is big on historic charm. Chartered in 1693 by King William III and Queen Mary II of England, it's the second oldest college in America, it touts the oldest college building in the United States, and its Colonial Campus section has been restored to its eighteenth century appearance. But it's also a modern, progressive campus in every sense, including its dining program, which stands out in part for its firm commitment to serving students with food allergies and other special dietary needs.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Nearly 40 percent of incoming UCLA freshmen in the 2010-2011 school year were Asian or Pacific Islanders, a core demographic that Peter Angelis, assistant vice chancellor for housing and hospitality services, felt wasn't being adequately served by the school's foodservice program. Students could always choose from a handful of Asian fusion dishes, but they weren't the authentic, home-style foods that those students craved and that so many others raised in culturally diverse Southern California were used to eating in the area's many ethnic restaurants.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Sales at the national burger chain restaurant in the University of California-Santa Barbara student union had been declining for years, so Director of UCen Dining Services Sue Hawkins decided to pull the plug and try something new. Burgers and fries were still in the cards, but Hawkins felt the time was right to kick that formula up a notch and tap into a growing sustainability movement at UCSB.
July 01, 2012
Written by Anne Locascio
Demand for vegetarian and vegan items on campus continues to rise and most colleges and universities now incorporate a variety of meatless meal options into their menus. But the University of North Texas (UNT) in Denton has taken one big Texas-sized step further: Last fall, it opened Mean Greens, a dedicated vegan dining hall thought to be the first of its kind in the nation at a large public university.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Big ideas are the order of the day at UMass Amherst Dining Services. How big? Within the past two years, the department twice propelled the University of Massachusetts flagship campus into the Guinness Book of World Records by producing both the world's largest sushi roll and a record-setting 4,010-pound stir fry. The school hosts the largest campus foodservice event in the nation with its annual Taste of UMass, which this year featured 70 food booths, entertainment, celebrity guest appearances, an "Ultimate Cupcake War", and UMass Idol and Dance Dance Revolution contests.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
From its broad sustainability initiatives to its designated peanut-sensitive dining hall, from its kosher meals to halal meat alternatives, and from its partnerships with celebrity chefs and the Culinary Institute of America (CIA) to its strong commitment to local and organic foods (40 percent of purchases), Stanford Dining has for many years and on many levels been on the cutting edge of campus feeding. Its new Arrillaga Family Dining Commons and Performance Dining program, however, take Stanford's knack for setting trends to new levels.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Referred to by students and staff alike as the cement bunker, the once state-of-the-art Gordon Commons dining hall on the University of Wisconsin-Madison campus was clearly past its prime. Built in 1965 to serve as the primary dining facility for some 3,000 students housed in nearby residence halls, as well as the school's central commissary, Gordon was stodgy, old school and out of step with the UW's progressive, competitive flagship Big Ten campus atmosphere. Despite efforts over the years to keep up appearances, it was campus foodservice at its most stereotypical.
July 01, 2012
Written by Dana Tanyeri, Contributing Editor
Located in picturesque Burlington, the University of Vermont (UVM) is a leader on many sustainability fronts: One of the first universities to end the sale of bottled water, UVM's Sodexo-operated dining program also touts extensive pre- and post-consumer recycling, trayless dining, composting of food scraps, a student-run organic garden, steadily increasing purchases of locally produced "real" foods, sustainable seafood, biodegradable disposables and a partnership that recycles nearly 200 gallons of used fryer oil into biofuel each month. In early 2011, the school added another important element to its sustainability program: Eco-Ware, a reusable takeout container initiative that, after
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May 31, 2012
Written by Anne Locascio
Themed, restaurant-style platform stations with an array of equipment provide maximum menu flexibility and offer students and faculty at this land-grant university a fresh, lively dining experience.
April 30, 2012
Written by Anne Locascio
The addition of two instructional kitchens serving restaurants that are open to the public, as well as three other instructional kitchens, an amphitheater and a six-room hotel increased student enrollment, partnerships with local businesses and industry, and services for community members.
February 29, 2012
Written by Donna Boss
Six micro-restaurants expose Union South customers to preparation techniques for various cuisines and give staff an opportunity to run their own establishments.
February 22, 2012
Written by The Editors
Call for submissions recognizing commitments to sustainability.
July 26, 2011
Written by The Editors
July 01, 2011
Written by Lisa White
Before Renee Zonka was named as Dean of Kendall College , she had extensive experience as an off-premise caterer.
May 31, 2011
Written by Lisa White
Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.
May 02, 2011
Written by Donna Boss
The approach to practical, creative and flexible layout, as well as attention to energy-efficient equipment and recycled materials, earns this renovation of a 45-year-old dining hall recognition as FE&S' 2011 Facility Design Project of the Year.
May 01, 2011
Written by Donna Boss
Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.
May 01, 2011
Written by Lisa White
There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.
May 01, 2011
Written by Donna Boss
The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.
May 01, 2011
Written by Donna Boss
The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.
May 01, 2011
Written by Donna Boss
Compared to similarly sized buildings, the C4C will be 20 percent to 25 percent more energy and water efficient, according to Beckstrom. A large amount of recycled material was used in the construction of the building, including steel, fly-ash, plastic and glass. The building is on track to receive LEED gold certification at minimum.
March 31, 2011
Written by Donna Boss
A kitchen equipped with state-of-the-art equipment allows students to experience the joys of fine dining food preparation. This design project also includes a deli kitchen and dining/banqueting area.
March 15, 2011
Written by The Editors
March 01, 2011
Written by Lisa White
A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.
March 01, 2011
Written by Lisa White
The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.