Journal

Herstory: Three women share their histories in food service

In our first 19 years of business, we’ve seen women promoted, and watched them grow their careers. In fact, our very first employee was a woman, Sharon Cravens, and she is the Director of Dining Services at Central Methodist University, which was also Fresh Ideas first college and university dining contract. In 1987, Congress declared March as…

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The History of Pizza

It’s hard to imagine that if you combine yeast, flour, salt, olive oil, sugar, and some warm water. Then knead the doughy concoction, let it rest, punch it down, rough it out, and bake it (with cheese and various toppings) that you would end up with a $32 billion-dollar industry. Three billion pizzas are sold…

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What Food and Dining Experiences Gen Z Craves

The predominant age group for college students, 18 to 21-years-old really hasn’t changed, but what has is that they’ve grown up with new influences that have shaped their relationship to dining. They are known as Generation Z (Gen Z for short): They have special dietary needs, desire convenience, and don’t know a world before mobile…

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reusable to go container

Tools for Sustainability Leadership in Higher Education Dining Operations

Food service operators at colleges and universities are in a unique position when it comes to sustainability. The traditional higher education dining hall, with its educated and reoccurring guests are ripe to embrace ideas about sustainability. However, the modern college diner doesn’t always understand the amount of processes and financial commitment it takes to make…

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