Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.
These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.
wheelchair close up
Damian Monticello took the prize in our MenuDirections contest with his team’s idea for helping disabled customers reach displayed products.
tisch cafe
Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.
construction helmet tools
A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.
chefs prepping
Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.
Jefferson Healthcare’s foodservice is preparing meals at Port Townsend School District’s kitchen facilities while the hospital undergoes the first phase of a $20 million renovation.
Just before Christmas, Oak Hills School District in Cincinnati was awarded a federal grant to upgrade equipment at an elementary school.
sf student cafeteria
SFUSD’s Future Dining Experience will change that by transforming lunchrooms into social, functional spaces and, in turn, increasing school meal participation.
The Subway and Einstein Bros. Bagels chains have opened restaurants in the new food court. Pizza Hut and a Michigan-based company serving healthy fare will soon follow. Finishing touches are being...