06-29-2015 | Source: The Daily Northwestern
Real Food at NU pledges 20 percent of Northwestern’s dining hall food will meet “real food” criteria by 2020.
06-29-2015 | By Peter Romeo, Director of Digital Content
The 18-month struggle to create a super-distributor is over, to the tune of $312.5 million in break-up fees.
06-26-2015 | Source: reason.com
An Indiana school administrator told a House subcommittee that, following the Healthy, Hunger-Free Kids Act, students have been caught selling salt, pepper and sugar in school to add taste to...
06-26-2015 | Source: Ellwood City Ledger
A new cafeteria payment system means students and parents will be able to pay for meals online, but it also means no change back when paying with cash.
06-26-2015 | By Bianca N. Herron, Digital Editor
Two Michigan representatives have introduced legislation that would require prison kitchens be inspected by the local county health department, after continued issues with Aramark, who operates the...
06-25-2015 | By Bianca N. Herron, Digital Editor
Chef Austin Gran plans to bring full flavors and healthy food to the Ukiah Valley Medical Center.
06-25-2015 | Source: WCBE
The Ohio Department of Rehabilitation and Corrections is renewing its foodservice contract with Aramark, despite an employee union counter-proposal to privatize.
06-25-2015 | Source: Los Angeles Daily News
A California healthcare workers union member allegedly found maggots in a patient’s mouth, as well as in the cafeteria at Riverside County Hospital.
06-25-2015 | Source: The Roanoke Times
Anticipated Sweet Briar College president Phillip Stone says he’s not sure whether provider Aramark will return to the struggling school, but hopes to have food for students.
06-25-2015 | Source: The Times Herald
Brandywine Senior Living at Upper Providence features a wine bar and tap room, all-day dining featuring restaurant-style service and more.
As college customers’ expectations evolve, Yale plans to leverage data to stay ahead.
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Starting this fall, a breakfast of protein, a grain, fruit and milk will be served in most elementary school classrooms.
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How do operators run micromarkets while also avoiding theft?
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