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Benita Gingerella

Senior Editor

Articles by
Benita Gingerella

Page 97
Operations

6 build-your-own bars feeding the customization craze

New DIY bars continue to go beyond the typical salad and taco offerings as operators introduce fresh ways for diners to assemble and customize their meals. 

People

University operators share tips for a successful cooking class 

On-campus teaching kitchens get students interested in food and nutrition. Here are seven tips from such operators on how to make a cooking class a success. 

Operations

Top 10 college dining programs

Check out the standout food programs in the C&U segment, as ranked by review site Niche. 

The pros, cons and politics of removing chocolate milk

To ban or not to ban—The answer isn't as clear as some might think. These operators weigh the benefits and the downsides to getting rid of the student favorite.

Texas operators share their hurricane readiness tips

ScheduleAs additional storms barrel toward U.S. shores, operators affected by Hurricane Harvey offer their tips on what to do to prepare. 

5 dishes school FSDs can’t wait to menu this fall

Operators are welcoming students back with a variety of inventive new items. Here are five such offerings that FSDs are excited to serve up in the new school year.

Football stadiums’ latest draws for fans’ food dollars

ScheduleNFL operators are looking to score a touchdown with these new menu items. Here are some creative offerings kicking off the 2017-18 season. 

4 modern twists on wraps

ScheduleOperators are going beyond veggies and Buffalo chicken to add a splash of uniqueness to their wraps. Here are a few takes they’re employing to attract customers.Schedule

Operations

10 U.S. colleges with the best dining programs

These programs are the best of the best, according to The Princeton Review's annual list of dining programs, based on feedback from colleges across the country.

Operations

Facebook cafeteria staff push for higher wages, better benefits

Over 500 cafeteria employees at Facebook’s headquarters have unionized in an effort to secure higher wages and better health benefits, The Mercury News reports.

People

Freshness to go

80% of consumers pay attention to a grab-and-go item’s appearance to determine freshness. Operators have begun using creative packaging and displays to draw diners.

Foodservice Operation of the Month

Cornell University: Setting the trend

Innovation and a flavor-forward approach to meals has led Cornell University to become a pioneer in college dining.

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