08-24-2015 | Source: The Telegraph
An Illinois high school is using a $50,000 grant to build a multipurpose student center featuring a coffee shop called Cafe de Shell, among other amenities.
08-24-2015 | Source: The Reflector
In addition to its new Fresh Market cafeteria, Mississippi State University has added Moe’s Southwest Grill and Insomnia Cookies to its roster of campus food options.
08-21-2015 | By Bianca N. Herron, Digital EditorKatie Fanuko, Associate Editor
Wake Forest Baptist Medical Center’s cafeteria reopened Thursday as Fresh Inspiration Cafe, sporting a new look and a menu showcasing “mindful” options to help patrons make healthier choices.
08-21-2015 | Source: The Herald-News
Two dozen full- and part-time kitchen and cafeteria workers throughout the Somerset and Somerset Berkley Regional school districts will remain district employees rather than have their positions...
08-21-2015 | Source: TakePart
Students in the Sausalito Marin City School District will be the first in the nation to go 100 percent organic when school begins this year.
08-21-2015 | Source: SB Nation
During training camp, the football team was encouraged to make conscious eating decisions, with nutritional suggestions hanging over buffet style serving stations in the cafeteria.
08-20-2015 | By Bianca N. Herron, Digital Editor
A report released by Progress Michigan, a Lansing-based liberal group, revealed that of 3,707 issues—1,791 during an eight-month period between March and October 2014—went unresolved.
08-20-2015 | Source: Fort Hood Herald
The dining facility, one of seven across Fort Hood, received the Philip A. Connelly award for best large-category dining facility on Fort Hood.
08-20-2015 | Source: East Bay Express
This fall, new beef dishes—a taco and beef chili—are part of Oakland Unified School District’s “California Thursdays” school lunch initiative, a statewide program with the goal of bringing locally...
08-20-2015 | Source: KWCH
Chefs for Wichita USD 259 spent months planning dozens of new breakfast and lunch menu items for the upcoming school year, including veggie alfredo, twisted cheese breadsticks and teriyaki chicken...
As the workforce has become more diverse age-wise, with 20-somethings working next to 60-somethings, it’s become more important to foster interaction and set goals as a team.
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Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
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.
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