Industry News & Opinion

NIU’s student-run restaurant Ellington’s features seasonal and locally sourced food not just because it’s trendy, but also because it makes good business sense.
A replacement foodservice vendor will be hired by the time lawmaker’s return in January for the 2016 session, officials say.
The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.
Loyola Marymount University’s new food truck, the Hungry Lion, rolls out in a few weeks and will serve up a number of items, including Hawaiian pork, and avocado mac and cheese bowls.
The staff at Anderson University said they wanted to provide stability for themselves, as the university often changes foodservice vendors.
Perrymont Elementary School officials say disciplinary referrals have dropped 32 percent since the launch of an in-class breakfast program.
Mercy Medical Center’s Sacred Grounds Café says it’s getting good feedback from customers.
Students at Tates Creek High School in Lexington, Ky. can now opt for the “Creek Nation Smoothie Station” as a breakfast choice.
Rick Postiglione, COO of the Compass Group USA, took home the Lifetime Achievement Award.
Kennebec Valley College’s new wood-fired oven allows students to cook with the trendy, new device and develop skill sets valuable to foodservice work.

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