Senior Living

So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.

Three noncommercial operators from across the country talk about the needs food trucks are filling on their campuses—and whether they will have staying power.

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.