Innovation isn’t just about what’s cooking behind the counter. These technologies are driving concessions at parks and stadiums to the next level.
08-11-2014 Ideas and Innovation
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.
Against the backdrop of dissent and a politically charged debate over changing regulations, more than 6,500 child nutrition professionals met in Boston for the School Nutrition Association’s (SNA)...
Helping University of Rhode Island students better manage their time was the top priority for Shaun Kavanagh, senior information technologist for dining services, and his team as they set out to...
08-07-2014 Ideas and Innovation
It isn’t very often that university students get to eat literature, but at Virginia Polytechnic Institute and State University, known as Virginia Tech, in Blacksburg, Va., they did just that.
07-25-2014 Ideas and Innovation
A greenhouse isn’t a new concept. How one Iowa woman is powering her greenhouse is, however.
07-18-2014 Ideas and Innovation
In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James...
07-09-2014 Ideas and Innovation
Livability.com has released its annual list of the top foodie cities in 2014.
As incorporation of halal-prepared menu items increases along with the Muslim population in the U.S., the member interest group of the Academy of Nutrition and Dietetics, Muslims in Dietetics and...
07-07-2014 Ideas and Innovation
We were looking for something for our smaller sites, the ones that are too big to be supported by traditional vending but not large enough to support a café without a very substantial investment.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All