Current and breaking news about the foodservice industry
First Stop, the all-day breakfast restaurant at MapleStreet Station and in the West Lobby of Harris Dining Hall, is the only dining facility on campus that has students order and pay on iPads.
Forget the traditional breakfast, lunch and dinner mealtimes. Today’s on-the-go college students would rather snack, a Y-Pulse consumer study conducted in September 2014 finds.
Trouble struck Dining Services this year, with too few staff and too many hours, Morris University Center Director Joseph Pearson said.
The Idaho State Department of Agriculture will use a $18,000 federal grant to conduct four events around the state designed to increase the amount of local food being included in school menus.
In response to students’ requests for fresh, flavorful meal options, USC Hospitality has introduced new on-campus dining venues, menu offerings and products.
CEOs from some of the world's leading food and non-alcoholic beverage companies, plus members of the International Food & Beverage Alliance (IFBA), have unveiled enhanced global commitments...
All told, the government finds that more than 14 percent of households are considered “food insecure,” meaning they at least have difficulty affording meals, and in extreme cases may go without...
Noble Hospital is giving its employees a new kind of sugar rush to battle the mid-afternoon doldrums with a snack bar that provides alternatives to soda and candy machines.
Dining Services introduced 40 new dishes this semester, following an increase in Chef’s Feature sales over the past couple of years.
As Yale Dining workers and University administrators discuss concerns about the relocation of certain dining services to the new Culinary Support Center, some dining employees are also expressing...


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