Our News

News from Aladdin, our affiliates, and beyond!

 

Next-gen customization takes hold

Next-gen customization takes hold

Anthony Dedek, foodservice director at Pine Manor College, managed by Aladdin, a member of the Elior North America family of companies, says an interactive Asian noodle bar at the Chestnut Hill, Mass., school lets students control not only every ingredient choice, but also the portion size, spice and seasoning

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A Game Day Meal Plan featuring Corporate Executive Chef Eric Pearce from Aladdin

A Game Day Meal Plan featuring Corporate Executive Chef Eric Pearce from Aladdin

Between NCAA basketball’s March Madness, professional hockey and basketball, the Super Bowl and a little thing called the Winter Olympics, it’s prime season for sports spectators. Noncommercial diners are hungry for food events around televised games, including menus that fit the theme and fuel the fans. These four operators from various segments shared their picks for the best game-time snacks.

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Waynesburg University | New Cookbook Featured Holiday Favorites

Waynesburg University | New Cookbook Featured Holiday Favorites

Waynesburg University (Waynesburg, PA) helped to create perfect holiday meals with some of their favorite and treasured recipes such as chili over sweet corn bread, cinnamon roll pancakes, honey glazed brussels sprouts, Waynesburg mac and cheese and pumpkin gobs! With the help of their dining services partner, Aladdin, these all-time favorites are now featured in the new Waynesburg University Cook Book for all to enjoy!

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Maharishi University | Caters Diwaly; Indian Faith-Based Foods

Maharishi University | Caters Diwaly; Indian Faith-Based Foods

During the Diwaly “Festival of Lights”, the Aladdin culinary team at Maharishi University in Fairfield, IA, created an authentic Indian feast with foods such as jira rice with peas and carrots, paneer korma (an Indian cheese entrée) and aloo gobi (cauliflower and potatoes entrée). Chickpea ladoo (or laddu) was served as the small, round Indian sweet made of ghee (clarified butter), flower and sugar, at this most awaited and most celebrated festival in India!

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Waynesburg University Publishes Cookbook of Cafeteria Favorites

Waynesburg University Publishes Cookbook of Cafeteria Favorites

The fare being served on the Waynesburg University campus is an exception to the rule. There, made-from-scratch meals with fresh ingredients lure students, staff and faculty to Benedum Dining Hall for everything from honey-glazed Brussels sprouts to jalapeno-bacon-cheddar deviled eggs to red velvet cheesecake-swirl brownies. “I’ve been a trustee and executive vice president here, and I’ve always been impressed with the quality of food,” said university President Douglas Lee, who took office in July 2013. Lee was so impressed, he repeatedly urged Joseph DeSalvo, district manager for Aladdin, which provides food services to the campus, to create a cookbook.

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Dubuque Serves Up Authenticity

Dubuque Serves Up Authenticity

In order to give its international students a taste of home, and to provide a culinary learning experience for its local students, the Aladdin dining team at the University of Dubuque in Iowa prides itself in offering a variety of authentic world cuisines.

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Customizing for Georgia Board of Regents

Customizing for Georgia Board of Regents

Members of The Board of Regents for the University System of Georgia are experiencing refreshing dining changes with Aladdin. Since providing the opportunity to submit competitive bids for food service, Aladdin now proudly serves the following non-residential campuses

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Fairmont State University Dining Sees 10% Increase in Check Averages with Self Order Kiosks

Fairmont State University Dining Sees 10% Increase in Check Averages with Self Order Kiosks

When Aladdin Food Management at Fairmont State University implemented NEXTEP Self Order Kiosks, they hoped to see an increase in check totals. They never expected to see an increase in customers, too. But, that’s exactly what happened – the new technology and the flexibility to customize orders like never before brought students flooding in to get fresh food made their way.

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Farm-to-table at Kennebec Valley

Farm-to-table at Kennebec Valley

When it comes to farm-to-table, students at Kennebeck Valley Community College (KVCC) in Fairfield, Maine, do it best! That’s because the dining partnership they have with FitzVogt, member of Aladdin Food Service Management, are working together to incorporate more local food from the school’s onsite farm onto the menu!

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Trusthouse Services Group Adds Chief Growth Officer To Leadership Team

Trusthouse Services Group Adds Chief Growth Officer To Leadership Team

Chris Ciatto has been named Executive Vice President and Chief Growth Officer for TrustHouse Services Group, it was announced today by Dr. Brian Poplin, President and CEO. In this newly created role, Ciatto will focus on corporate strategy and driving organic growth while expanding sales and marketing efforts for the Charlotte-based managed foodservices company. He will report directly to Poplin.

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Switching All Liquid Eggs to Cage-Free

Switching All Liquid Eggs to Cage-Free

Food service company TrustHouse Services Group announced that after working with The Humane Society of the United States, it’s switching all one million pounds of its annual liquid egg usage (equaling approximately 10 million eggs) to cage-free by 2020. TrustHouse Services Group, a division of Elior, is one of the largest foodservice companies in the USA. TrustHouse provides food service at more than 675 colleges, universities, hospitals, K-12 schools, senior facilities and is the leading provider of Meals on Wheels in the USA.

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Columbia College FSD Helps Salvation Army

Columbia College FSD Helps Salvation Army

Typically, the Columbia College kitchen would be quiet and void of food in the days leading up to Thanksgiving.

Students and faculty are gone on break, and the large 500-person holiday meal was last week. But Mark Althaus, Columbia College’s food service director, comes in on his time off to cook for others. The last few years, he has volunteered time and resources to provide cooked turkeys for the Salvation Army’s free Thanksgiving meal. It’s more than a couple of birds; there are 18 turkeys to prepare.

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