03-05-2014 | Source: Baylor Lariat
Penland Food Court at Baylor University will undergo a full-scale renovation this year that includes expansion, an open kitchen design, vegan and gluten-free options and a registered dietitian.
03-05-2014 | Source: The Utah Statesman
Helping the students and staff of USU have memorable wedding celebrations is at the center of University Catering’s marketing push for 2014.
03-05-2014 | Source: The California Aggie
On Feb. 24, the UC Davis Dining Commons hosted the Green Chef Challenge. Teams of students, each representing one of the three dining commons — Cuarto, Segundo and Tercero — competed to craft a...
03-05-2014 | Source: USA Today
New school lunch rules mean some students are eating more fruits and vegetables, even while tossing plenty of apples and carrots in the trash, a new study shows.
03-05-2014 | Source: WLFI
Employees and patients at IU Health Arnett Hospital are getting a different kind of dining experience.
03-05-2014 | Source: Digital Journal
Chartwells School Dining Services, in partnership with celebrity chef, Jet Tila, today announced the winners of the "What's Your Hometown Specialty" video contest that was implemented...
03-04-2014 | Source: Pittsburgh Post-Gazette
Fewer than half of students eligible for free school breakfasts show up for what some call the most important meal of the day.
03-04-2014 | Source: Seattle Times
Down a dusty road surrounded by orange trees and the rolling hills of Redlands, the farmer in a battered straw hat and worn jeans worked his land, just as his father and grandfather and great-...
Four non-commercial operators receive the 2014 Silver Plate award.
03-03-2014 | Source: The Harvard Crimson
As a part of the Harvard University Dining Services’ series Women in Food, all 13 dining halls featured dishes from Jody Adams, owner of the restaurant Rialto located in the Charles Hotel in Harvard...
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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