Grab-&-Go Breakfast

November 1999
FoodService Director;11/15/99, Vol. 12 Issue 11, p103
Trade Publication
Discusses the popularity of grab-and-go breakfasts at colleges in the United States. Food service operation to accommodate the meal habits of college students; Trends in grab-and-go breakfast; Breakfast foods.


Related Articles

  • Old faves out, portable in. Chater, Amanda // FoodService Director;11/15/99, Vol. 12 Issue 11, p104 

    Focuses on grab-and-go breakfast at colleges in the United States. Portable foods; Effects of student lifestyle on their meal patterns; Examples of grab-and-go breakfast at some colleges; Popular breakfast foods among college students.

  • Rebuilding a daypart. Hirschfeld, Jeff // FoodService Director;11/15/98, Vol. 11 Issue 11, p110 

    Describes the hot breakfast program at selected United States colleges and universities. Omelet Shop and Belgian Waffle Factory at Eastern Kentucky University; Display cooking omelet and hot cakes to-order at Indiana University in Bloomington; Breakfast Combo at the Miami University in Oxford,...

  • RECIPES.  // FoodService Director;1/15/2009, Vol. 22 Issue 1, p40 

    The article presents several recipes including Allegheny (Pennsylvania) College Parkhurst Dining Services Bacon, Egg and Cheese Strata, University of Massachusetts, Amherst Breakfast Pizza, and California Strawberry Commission Soufflé Omelet With Balsamic Strawberries.

  • Morning dishes that sizzle. Alexis, Jennifer // FoodService Director;12/15/2003, Vol. 16 Issue 12, p36 

    Focuses on several dishes served for breakfasts by college dining facilities in the U.S. Background on breakfast items preferred by consumers at the University of Delaware in Newark; Types of breakfast burritos offered by Las Trojes Express, a campus retail outlet; Impact of changes in the...

  • U-MASS ADDS CONVENIENCE: GRAB-N-GO B'FAST CLIMBS.  // FoodService Director;4/15/2004, Vol. 17 Issue 4, p10 

    Reports that the University of Massachusetts in Amherst has increased breakfast counts by adding Breakfast On The Run, a grab-and-go breakfast program in three all-you-care-to-eat dining halls. Comments from Ken Toong, director of dining services; Importance of location to the success of the...

  • IN COLLEGES/UNIVERSITIES: Making take-out work. Chater, Amanda // FoodService Director;05/15/2000, Vol. 13 Issue 5, p78 

    Reports on the increasing availability of take-out foods in college campuses in the United States. Remarks from Ron Pantier, associate director at Colorado State University in Fort Collins, about the increased cost with take-out; Information on Purdue Dining Quickly (PDQ), a breakfast program...

  • Breakfast Anytime. Holaday, Susan // FoodService Director;2/15/2010, Vol. 23 Issue 2, p46 

    The article reports on the strategies implemented by U.S. food service operators in schools and hospitals to increase participation in their breakfast programs. The University of New Hampshire has implemented the all-day menu concept Awakenings to address the trend of increased popularity of...

  • Challenging 'the most important meal of the day'. King, Paul // Nation's Restaurant News;12/14/98, Vol. 32 Issue 50, p50 

    Offers insights about the opposing trends in the breakfast programs within the United States educational institutions. Studies linking breakfast and academic performance; Growth in breakfast participation in elementary and secondary schools; Likely disappearance of breakfast as a daypart in...

  • Tech treks to market. Ruggiero, Paul // FoodService Director;5/15/2004, Vol. 17 Issue 5, p38 

    Focuses on the new Dietrick Dining Center at Virginia Tech University set to open in September 2004. Cost of the university's dining center renovation; Physical changes; Comments from Chad Brodkin, executive chef; Student involvement in the formation of the new dining center; Plans of Brodkin...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics