new concepts

The eatery houses three concepts with the goal of attracting both students and faculty.
One offers sandwiches and made-to-order salads, while the other serves up Italian street fare.
Students can indicate whether their dining hall table is unavailable or others are welcome to sit with them.
The market would include healthy food vendors as well as teaching kitchens and exercise classes.
reusable coffee cup thermos
Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
briggo coffee haus kiosk
Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.
orange illustration
A lot of families were hit hard from the recession, so we decided to become a summer feeding site. We later expanded our program year-round, funneling the operation out of our retail location.
student eating illustration
Capitalizing on the popularity of breakfast, the nutrition department at a Colorado school district offers a tasty opportunity to late risers.
grilled cheese egg
After eight years of the same on-campus food trucks,the University of Washington is reconcepting one into an all-day breakfast truck.

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