2009 Silver Plate Awards
From healthcare foodservice to B&I/contract management, campus dining to school nutrition, the onsite segments have traditionally presented some of the...
Colleges: Stu Orefice, Princeton University
Stu Orefice waited until the right job came along before taking over his own program as director. For Orefice, that job was Princeton, where he took over...
University to Promote Greens in Local Schools
The Missouri Foundation for Health has awarded Saint Louis University a $248,000 farm to school grant to improve school lunches and teach business skills...
Dining That's Out of This World
Space may be the final frontier but rocket scientists still have down-to-earth appetites. Maybe that's why, at the Jet Propulsion Laboratory in Pasadena,...
Menu Trends: The Best C-store Menus Are Trendy But Traditional
Hotbox pizza, roller grill franks, premade-somewhere sandwiches and muffins of a certain age. Oh, and lots and lots of chips and soda. Welcome to C-Store...
The Dark Side of Nutrition
Is the emphasis on healthy eating driving some young diners to go overboard?...
The Tweet Smell of Success
When a taco truck vendor turns internet savvy, does it offer a business model onsite operators can adopt, or one that steals traffic?...
Colleges Look to Close the Food Waste Circle
New technology is making it possible for onsite operators to vastly reduce the weight and volume of food waste and in some cases will permit them to recycle that waste...
Mission Accomplished at BYU Dining
When Dean Wright took over as dining services director at Brigham Young University in Provo, UT, in 1997, the university had a nice, conventional, well-run...
BYU Has a Concessions Success Story to Tell
The concessions managed by BYU Dining at Brigham Young's campus sports venues used to be a very loose affair, with fans allowed to bring whatever they...
BYU’s Missionary Training Center is a Campus Unto Itself
A largely self-contained portion of the BYU campus houses the Missionary Training Center (MTC), where 3,000 young men and women attend eight-week courses...
Community Colleges See Boom Times
As a slumping economy drives growing numbers of students to lower-priced alternatives in higher education, community colleges represent a potential growth...
Good Things Come in Small Packages
Concordia College, Morehead, MN, generated a 20-percent increase in dinner participation over the same period a week earlier in its Anderson Dining Center...
College Foodservice Association Introduces a New Logo
The National Association of College & University Food Services (NACUFS) has released its new organizational logo (see illustration). Created to celebrate...
Guest Chef: Baking Team Takes the Cake
The University of Idaho in Moscow has a real two-fer team in its bake shop. Dennis Dionne and Wilma Zeller are a married couple who share a passion for...
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