Colleges & Universities

Operations

David Burke coming to William & Mary

William & Mary Dining Services will welcome Chef David Burke to campus Wednesday to take over Chancellor’s Bistro.

Operations

Cultivating talent

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative.

Campus dining halls no longer use polystyrene containers, and dining hall consumers who wish to use a to-go option will have to purchase a reusable container.

Celebrity chef Jose Andres will open the prototype of his eagerly awaited fast-casual bowl concept, Beefsteak, this spring on the campus of George Washington University, the Washington, D.C., college announced yesterday.

Some University of Minnesota students are urging campus to wipe its dining halls completely free of chicken, pork, beef and all other meats for one day each week.

UNC football players can now text their breakfast orders in to chefs and pick them up from the Kenan Football Center on the way to class.

BU Food, an app that was released in the iTunes store at the beginning of September, is the brainchild of Santiago Beltran (ENG’17) and Darryl L. Johnson (ENG’17).

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

Several leading Philadelphia retail stores—a ramen noodle restaurant, a gift boutique, and a coffee house that also sells clothes—have expanded or relocated their businesses to Penn.

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