Continue to Site >>>

College and university

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

Applying hard-won pandemic lessons in a post-COVID world

 By Julianne Pepitone on Mar. 05, 2021

Some operators have found silver linings and new projects in this challenging time.

Foodservice Operation of the Month

Get to know Shasta College’s Denise Axtell

By Julianne Pepitone on Mar. 05, 2021

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

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.

Operations

Chartwells Higher Ed rolls out ghost kitchen program nationwide

By FSD Staff on Feb. 18, 2021

Virtual kitchens continue to build momentum in noncommercial and elsewhere.

Operations

Colleges clamp down on student activity as spring semester gets underway

By FSD Staff on Feb. 11, 2021

As schools welcome students back, some have already put stronger restrictions in place to avoid further spread of COVID-19.

Operations

Jersey Mike’s ghost kitchen is a hit at Rider University

By Patricia Cobe on Feb. 08, 2021

The sandwich chain worked with foodservice provider Gourmet Dining to launch the branded concept.

  • Page 36