One station focuses on allergen-free meals.
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.
Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.
Industry News & OpinionView All
Dining dollars have proven to be beneficial for some businesses and harmful for others.
Managing Your BusinessView All
Members of the dining services team at Lander University, in Greenwood, S.C., went hunting last fall. They weren’t searching for new recipes or concepts. They were searching for team building.
Ideas & InnovationView All