Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

The Changing Role of the Manufacturers’ Rep

Sweeping changes in the last few years have affected all members of the foodservice industry. That includes manufacturers' reps, a group that has especially had to adapt to these changes — not to grow, but just to stay in business.

Saving Energy through Equipment Startup Schedules

It should be as simple as it sounds. Turn something on when you need it. Turn it off when you don't. Yet for decades kitchen workers have done exactly the opposite. In fact, even the most prestigious of culinary schools have taught future cooks to fire up the grills the moment they walk in the restaurant door, even if service doesn't begin for hours.

College & University Foodservice Innovators

Want to check out some of the most exiting things happening in foodservice today? Head back to college. Not to the classroom but to the cafeteria. One quick look around the dining facilities at leading schools large and small today confirms that they look nothing like your father's, mother's, or unless you're fresh out, even your own college cafeteria.

Bowdoin College’s Comprehensive Sustainability Program

An independent liberal arts college in Brunswick, Maine, Bowdoin College takes its motto, "The College and the Common Good," to heart in all departments, including and perhaps especially in dining services. Known for high quality that consistently lands it at or near the top of the Princeton Review's annual ranking of best college food, Bowdoin's dining program touts not only great eats but a pacesetting, comprehensive portfolio of sustainability initiatives as well.

College of William & Mary Goes Outside of the Box to Create an Allergen-Free Environment

The campus of the College of William & Mary (W&M) in Williamsburg, Va., is big on historic charm. Chartered in 1693 by King William III and Queen Mary II of England, it's the second oldest college in America, it touts the oldest college building in the United States, and its Colonial Campus section has been restored to its eighteenth century appearance. But it's also a modern, progressive campus in every sense, including its dining program, which stands out in part for its firm commitment to serving students with food allergies and other special dietary needs.

UCLA’s Pan-Asian FEAST at Rieber Offers Authentic Ethnic Cuisine to a Growing Demographic

Nearly 40 percent of incoming UCLA freshmen in the 2010-2011 school year were Asian or Pacific Islanders, a core demographic that Peter Angelis, assistant vice chancellor for housing and hospitality services, felt wasn't being adequately served by the school's foodservice program. Students could always choose from a handful of Asian fusion dishes, but they weren't the authentic, home-style foods that those students craved and that so many others raised in culturally diverse Southern California were used to eating in the area's many ethnic restaurants.

University of California- Santa Barbara Travels the Sustainable and Organic Path with Root 217

Sales at the national burger chain restaurant in the University of California-Santa Barbara student union had been declining for years, so Director of UCen Dining Services Sue Hawkins decided to pull the plug and try something new. Burgers and fries were still in the cards, but Hawkins felt the time was right to kick that formula up a notch and tap into a growing sustainability movement at UCSB.

University of Massachusetts-Amherst Goes Big with Diverse Programming

Big ideas are the order of the day at UMass Amherst Dining Services. How big? Within the past two years, the department twice propelled the University of Massachusetts flagship campus into the Guinness Book of World Records by producing both the world's largest sushi roll and a record-setting 4,010-pound stir fry. The school hosts the largest campus foodservice event in the nation with its annual Taste of UMass, which this year featured 70 food booths, entertainment, celebrity guest appearances, an "Ultimate Cupcake War", and UMass Idol and Dance Dance Revolution contests.

University of North Texas Goes Vegan at Mean Greens Dining Hall

Demand for vegetarian and vegan items on campus continues to rise and most colleges and universities now incorporate a variety of meatless meal options into their menus. But the University of North Texas (UNT) in Denton has taken one big Texas-sized step further: Last fall, it opened Mean Greens, a dedicated vegan dining hall thought to be the first of its kind in the nation at a large public university.

Stanford University’s Foodservice Evolution on Display at the Arrillaga Family Dining Commons

From its broad sustainability initiatives to its designated peanut-sensitive dining hall, from its kosher meals to halal meat alternatives, and from its partnerships with celebrity chefs and the Culinary Institute of America (CIA) to its strong commitment to local and organic foods (40 percent of purchases), Stanford Dining has for many years and on many levels been on the cutting edge of campus feeding. Its new Arrillaga Family Dining Commons and Performance Dining program, however, take Stanford's knack for setting trends to new levels.

University of Wisconsin-Madison

Referred to by students and staff alike as the cement bunker, the once state-of-the-art Gordon Commons dining hall on the University of Wisconsin-Madison campus was clearly past its prime. Built in 1965 to serve as the primary dining facility for some 3,000 students housed in nearby residence halls, as well as the school's central commissary, Gordon was stodgy, old school and out of step with the UW's progressive, competitive flagship Big Ten campus atmosphere. Despite efforts over the years to keep up appearances, it was campus foodservice at its most stereotypical.