Dining services has suspended self-serve areas in hope of containing spread of flu.
Chips, sugary beverages used to have 70% profit margin.
Centralized facility would allow growers to reach larger institutional customers.
Guidelines exceed those set by USDA.
Results will help improve lunch menus for next year.
Students uses small plot farming to grow sustainable produce.
Participation and waste after meal regulations changes cited as culprits.
Frontera Fresco concept offers Bayless signature Mexican cuisine.
University of Iowa Hospitals wasted about 350,000 servings of food last year.
Program encourages customers to choose healthier drink choices.
Developing a hotel-like foodservice program for a healthcare facility, one of two under her supervision, earned Lisa Poggas the selection by FoodService Director magazine as FSD of the Year.
Industry News & OpinionView All
Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All