Just over 100 employees will join a branch of the Service Employees International Union.
The extra money gives students more flexibility to eat outside of the dining halls.
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Here’s how the University of Missouri in Columbia and other operators have rebounded from tense situations to create comfortable and inclusive work environments.
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When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s two students’ experiences with campus dining.
lucretia chancler
Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition.
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Open kitchen concepts satisfy guests’ desire for transparency. But there are some caveats. Here’s how to create a positive experience when the walls are down.
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Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear.
alumni worker
From the standpoint of the foodservice director, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment.
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Once you've attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic can be tricky...
Some have reported undercooked food and meat being served in vegetarian dishes.