Trend information about consumer dining behavior at noncommercial foodservice operations, including business & industry, schools, colleges, universities, hospital and other healthcare facilities. en-us http://www.rimag.com/community/Noncommercial/48496.html?nid=4140 2009 Reed Business Information. Subject to its Terms of Use. Tue, 10 Nov 2009 05:08:10 PST http://www.rimag.com/article/CA6704110.html?nid=4140 To bring foodies—both students and faculty—together on the campus of the University of Richmond (Va.), Cynthia R. Stearns, assistant director of marketing and special programs for University of Richmond Dining Services (Ivy '92) created Spider in the Kitchen, a cooking-class series named after the school's mascot. Sun, 01 Nov 2009 00:00:00 PST http://www.rimag.com/article/CA6704111.html?nid=4140 Around two-thirds of families rely on schools to provide lunch for their children. Here are the foods and drinks that 6- to 12- year olds choose most often from the school cafeteria. Sun, 01 Nov 2009 00:00:00 PST http://www.rimag.com/article/CA6704136.html?nid=4140 New Nestlé Hot Cocoa Mix packaging features convenient single-serve dispensing with enticing graphics that convey the product's strong nutritionals. Packaging stands upright, taking up less room on the counter. Operators can offer a healthful, delicious chocolate beverage at only pennies per cup. Sun, 01 Nov 2009 00:00:00 PST http://www.rimag.com/article/CA6700186.html?nid=4140 The B Spot is located at Cleveland's Quicken Loans Arena; a second location is scheduled to open soon on the city's East side. The menu features Symon's signature burgers, brats and craft beers. Mon, 05 Oct 2009 07:02:00 PST http://www.rimag.com/article/CA6700376.html?nid=4140 Salt and pepper. They're arguably the cornerstones of Western cuisine. So how could salt have become so scrutinized—even demonized? As sodium comes under fire, chefs rethink ways to bring out the flavor in foods. Mon, 05 Oct 2009 00:00:00 PST http://www.rimag.com/article/CA6699400.html?nid=4140 R&I gleans ideas from the dynamic group of Ivy winners long after the awards ceremony is over. Here, a collection of Ivy-worthy suggestions from the past year: Thu, 01 Oct 2009 00:00:00 PST http://www.rimag.com/article/CA6699488.html?nid=4140 For noncommercial and commercial operators, seizing on the profit-building opportunities that still exist in catering means playing up dual messages of value and flexibility. Thu, 01 Oct 2009 00:00:00 PST http://www.rimag.com/article/CA6699498.html?nid=4140 The Loft @ Addie's is new this fall at Boston College (BC; Ivy '06) in Chestnut Hill, Mass. The cafe is a collaboration between BC Dining and Real Food BC—the school's affiliate of Real Food Challenge, a nationwide organization of college students promoting sustainable food systems on campuses. Thu, 01 Oct 2009 00:00:00 PST http://www.rimag.com/article/CA6698815.html?nid=4140 Rachael Budowle will find ways to further develop a sustainable dining program at the university. Fri, 25 Sep 2009 09:11:00 PST http://www.rimag.com/article/CA6698660.html?nid=4140 New Brand Created by Students Turns Traditional Favorite into High Tech Work of Art Thu, 24 Sep 2009 10:47:00 PST http://www.rimag.com/article/CA6695279.html?nid=4140 Turkey and Provolone, salami and PB&J are among the three different daily sandwich offerings. Wed, 09 Sep 2009 05:54:00 PST http://www.rimag.com/article/CA6693374.html?nid=4140 New 55,000-square-foot student center incorporates latest in dining choices, sustainability and technology. Fri, 04 Sep 2009 09:17:00 PST http://www.rimag.com/article/CA6686524.html?nid=4140 Cafeteria patrons at Boulder Community Foothills Hospital in Boulder, Colo., can opt to grab their food and go—but the choice will cost them. Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686532.html?nid=4140 Today's college students have a different view of the Internet than older Gen Y members do. Staying relevant with a hyperconnected young audience starts with knowing what students want in their online experience, says the University of Missouri's dining-services marketing manager. Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686528.html?nid=4140 Made-to-order milkshakes, specialty sundaes and other desserts served at the recently opened Creamery on the campus of North Carolina State University (NCSU; Ivy '88) in Raleigh, N.C., are as fresh as it gets. That's because the ice cream is made from milk originating at NCSU's local research farms and processed at the school's on-site dairy plant under the name Howling Cow. Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686542.html?nid=4140 Using fresh USA Pears as their inspiration, three culinary students were chosen as finalists in the Pear Bureau Northwest’s first U.S. student culinary competition. The students prepared their creations for a panel of judges in an “American Idol”-style presentation at the Western Culinary Institute in Portland, Ore. Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686544.html?nid=4140 September is National Rice Month, and foodservice operations and rice-growing communities across the country will show support for U.S. rice farmers and celebrate the benefits of U.S. rice and the industry's use of sustainable practices. “Sustainably grown U.S. rice helps foodservice professionals and their customers reduce their carbon footprint by choosing domestically grown rice rather... Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686567.html?nid=4140 Qwikserve's Banquet Dining System consists of expandable bins that attach to a unique support belt so staff can comfortably carry flatware settings. Bins accommodate all flatware types and sizes, allowing servers to place 20 flatware settings in less than 5 minutes. A caddy aligns the bins for easy filling, counting and moving, and ready storage. Tue, 01 Sep 2009 00:00:00 PST http://www.rimag.com/article/CA6686359.html?nid=4140 Location is California Pizza Kitchen's first on a college campus. Thu, 27 Aug 2009 00:00:00 PST http://www.rimag.com/article/CA6685675.html?nid=4140 College dining program to divert two million disposables from landfills. Tue, 25 Aug 2009 06:05:00 PST