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College and university

Operations

5 stats on how college students are currently eating

 By Kelsey Squire on Jun. 14, 2021

As schools look to welcome students back to campus this fall, here's some insight into what those diners may be seeking.

Menu

College and B&I chefs look to cook inside and outside the box this fall

 By Patricia Cobe on Jun. 09, 2021

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

Operations

Gator Dining teams up with local company for on-campus food deliveries

By FSD Staff on Jun. 07, 2021

The University of Florida’s dining program will debut BYPPOCampus this fall.

Operations

TCU Dining hosts retail takeover to spotlight birria tacos

By FSD Staff on Jun. 07, 2021

This was the first time the university’s retail and resident dining programs had worked together on an event.

Design

What will college dining halls look like in the future?

By FSD Staff on May 25, 2021

As the pandemic wiped out communal dining on campus, foodservice teams were quick to pivot. But as dining in resumes, what comes next?

Operations

University offers dining credit with proof of COVID-19 vaccination

By FSD Staff on May 25, 2021

Northern Michigan University is offering between $50 and $100 to students and faculty who upload documentation of their vaccination.

Operations

Dobbs Common Table is designed to give Emory University students a taste of Atlanta’s neighborhoods

By Patricia Cobe on Apr. 19, 2021

The dining hall in Emory University's student center offers a diverse global menu in a restaurant-style setting aimed to build community.

Sustainability

College dining program brings back reusables after COVID

By Kelsey Squire on Apr. 19, 2021

Two University of Pittsburgh dining halls are serving 10% of their meals in the plastic to-go containers.

Foodservice Operation of the Month

How an entrepreneurial mindset helped Shasta College's foodservice team stay afloat

By Julianne Pepitone on Mar. 05, 2021

Inspiration from the commercial realm proved to be a business-builder during the pandemic.

Foodservice Operation of the Month

‘We know that food is a love language’

By FSD Staff on Mar. 05, 2021

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team maintained a focus on students while finding new ways to bring revenue into the foodservice program.

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