Habanero's, University of California, Riverside

A holiday break refresh is all this concept needed to get things cooking again.

Snapshots, UC-Riverside, Habaneros, Serving

Garner says the design of the space was intended to create a bright and energetic location.

"We used a lot of gold, red and orange tones," Garner says. "It was very staid in the past. It was a moss green, very dark and just didn’t have a good sense of place. What we’ve done with the electronic menu boards provides some action. They also allow us to feature a limited time offering. For example we featured shrimp as our special ingredient, so you could, for a limited time, get any of our options made with a shrimp product."

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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