Noncom Retail: Home-Grown Brands
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TOP FEATURES: June 8, 2009
 The University of Missouri-Columbia is working to create retail concepts that "look, feel and act" like national brands, says Campus Dining-Services Director Julaine Kiehn. Already a newspaper-themed coffeehouse is serving up salads, sandwiches and beverages in the School of Journalism's Walter Williams Hall; six additional retail concepts will debut when the university's new student center opens in 2011.• Read More ADVERTISEMENT
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Cal Dining at the University of California, Berkeley, knew the ins and outs of food composting but found that switching to compostable to-go containers required a little trial and error.
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Chains are valued members of the dining community at colleges and universities across the country, giving schools the business-generating boost of brand recognition and providing the chains themselves the chance to reach out to some of their most loyal customers. Find out where popular on-campus concepts from Pizza Hut to Einstein Brothers Bagels rank on this year's list of the Top 400 Chain Restaurants.
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Southwestern Oregon Community College in Coos Bay has announced that it will manage all of its foodservice internally as of September 1. According to the administration, the move will allow Southwestern to draw on the talents of students and staff in the college's Oregon Coast Culinary Institute. A search is under way for an executive chef and a director of catering. • Read More ADVERTISEMENT
 Subscribe to NewsFeed now to get foodservice news delivered daily!NewsFeed, the daily eNewsletter from R&I and Chain Leader, keeps readers informed about the industry's most newsworthy happenings. Plus, find recipes, information about foodservice supplies and dining trends, Web-exclusive stories and more. Subscribe today! Chicago-area teachers aim to school students in how food gets from the farm to the table through farm field trips and agribusiness-based classroom lessons. • Read More ADVERTISEMENT
 It’s all things burgers in R&I’s eBurger eBurger Newsletter: Subscribe Now!14 billion burgers are consumed every year in the U.S., according to meat industry statistics. And what they’re made of, topped or seasoned with, and how they are served makes all the difference. For all of the latest trends, tips and facts, subscribe to R&I’s quarterly eBurger eBurger newsletter today. Click here to subscribe. New Orleans Program Gives Teens Head Start in Culinary Arts
Each summer for the past three years, Johnson & Wales University in Providence, R.I., has teamed up with Ritz-Carlton, The Emeril Lagasse Foundation and the New Orleans Center for Creative Arts Institute to put on a two-week intensive culinary-arts program for new Orleans-area students. • Read More Most Popular Articles
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