Tag: new concepts

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One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...

When an item on the menu is local, we write the name of the item on a little chalkboard at the point of sale.

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

Even under the most posh conditions, being a patient in a hospital is never the same as being a guest at the Ritz Carlton.

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