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College and university

Menu

Culinary input from former student stamps Stony Brook University's new Indian concept with authenticity

 By Patricia Cobe on Sep. 24, 2021

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

Operations

Why University of Mary Washington opened a ghost kitchen

 By Kelsey Squire on Sep. 24, 2021

Fried chicken and flexibility are the name of the game at 1301 Hen House.

Operations

Food truck 'villages' debut on Cal Poly’s campus

By FSD Staff on Sep. 20, 2021

Students can order meals and dine al fresco while a nearby eatery is being renovated.

Operations

Michigan State dining team opens The Workshop in STEM building

By FSD Staff on Sep. 14, 2021

The eatery showcases its building’s history alongside more modern touches such as self-checkout tech.

Foodservice Operation of the Month

Adding some pizzazz when food stations go stale

By Julianne Pepitone on Sep. 13, 2021

The University of Richmond revisited a few longtime stations and found small tweaks that can make a big impact.

Operations

Marist Dining hosts ‘garden party’ centered on campus-grown produce

By FSD Staff on Sep. 13, 2021

Meals left over from the event were donated to a local organization.

Foodservice Operation of the Month

Get to know University of Richmond’s Terry Baker

By Julianne Pepitone on Sep. 13, 2021

See what’s in store for Baker’s operation, which was named FSD’s September Foodservice Operation of the Month.

Foodservice Operation of the Month

Putting food at the center of student self-care

By Julianne Pepitone on Sep. 13, 2021

At the University of Richmond, wellness takes many forms, with culinary and nutrition education as a key piece.

Design

Montclair State University converts Sam’s Place concept to food hall

By FSD Staff on Sep. 10, 2021

The hall is home to nine dining stations and a grab-and-go market.

Operations

Why fast casuals seem to be investing in more college locations

By Patricia Cobe on Aug. 30, 2021

Restaurant concepts are breaking out of the brick-and-mortar mold, seizing growth opportunities at nontraditional units on campuses and at stadiums, c-stores and more.

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