Food Recovery Network – Reducing Food Waste On College/University Campuses

Posted on March 9th, 2018

By Hannah Cather, Food Recovery Network Program Manager The United States’ food system is being undermined by a serious problem: while 48.1 million Americans experience food insecurity each year, nearly 40% of food produced in the US goes to waste. Food waste is a social and economic loss, costing Americans $218 billion every year. It’s […]

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What’s Hot Culinary Forecast for 2018

Posted on January 10th, 2018

The National Restaurant Associations’ annual What’s Hot culinary forecast predicts food and menu trends for 2018.  The association surveyed over 700 professional chefs to identify the menu trends. The top 10 Hot trends for 2018 are: Hyper-local – Colleges and universities are growing food on premises to be used in the  foodservice locations. Locally sourced produce – […]

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New Trends for Concession Items

Posted on November 27th, 2017

As the NBA and NHL start their new seasons, so do the new menu trends offered at the concession stands for the fans attending the games. New menu items could be incorporated into your campus’s concessions to grow revenue and interest. Be the location that serves your university and community something new, and not ordinary, […]

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College and University Diners’ Choice 2017

Posted on October 30th, 2017

What are college students saying about their food services program? 1,500 college students were part of a dining experience research conducted by Foodservice Director’s (FSD) as part of its 2017 College and University (C&U) Consumer Trend Report. Whereas FSD’s C&U reporting generally spotlights operators’ challenges and ideas, their policies all stem from diners’ desires and needs. […]

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Sales Lessons Learned from the NACUFS 2017 Annual Conference in Nashville

Posted on September 27th, 2017

Many chefs, dietitians and auxiliary directors attended the NACUFS 2017 Annual Conference in Nashville this summer.  Here are a few key highlights (lessons learned): Descriptive menus help to boost sales. “Delicious” adjectives tantalize your customers! Encourage your chefs and marketing team to use the thesaurus to add these to your menu. Spend money to make […]

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Campus Food Services during Summertime

Posted on June 26th, 2017

Slow summer months in dining services equals less revenue. Looking for ideas to increase revenue? Here are some ideas worth stealing for your college campus during the summertime. Try an International Salad Theme – To increase variety, customer satisfaction and revenue, implement a four-week cycle salad bar rotation. This keeps your customers coming back again and […]

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Food Service Operations Helping the Bottom Line

Posted on May 25th, 2017

Transparent job interviews strengthen dining operations Although saving money is not an easy task for higher education institutions, food service departments can help by keeping their staff turnover to a minimum. Employees do not like surprises, so some campus food service operators have developed a transparent interview process to help decrease staff turnover. Click here to find […]

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Food Waste and Sustainability on Campus

Posted on April 25th, 2017

Reducing Food Waste is A Smart Campus Investment Studies show that a single college campus trashes 169,000 pounds of perfectly edible food every year. Students’ eating habits certainly are not helping. According to Recycling Works, a government-run waste program in Massachusetts, the average student who lives on campus throws away 141 pounds of uneaten food annually. How can your […]

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National Nutrition Month®

Posted on March 6th, 2017

March is National Nutrition Month® as designated by the The Academy of Nutrition and Dietetics, established to raise awareness about how simple changes in what we eat can make big changes in our overall health. Making better choices in what we eat helps reduce the risk of preventable, lifestyle-related chronic diseases. Plus, over time eating better […]

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Calorie Labeling for Vending Machines: What You Need to Know

Posted on February 22nd, 2017

In today’s busy world, Americans are eating and drinking about one-third of their calories away from home. Although consumers can find calories and other nutritional information on the Nutrition Facts Label on packaged foods and beverages they buy in stores, this type of calorie labeling is generally not visible on food from vending machines. “People can clearly benefit by knowing …

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