05-16-2012 Ideas and Innovation
“Pink slime.” Those two words have sparked public outrage from parents and caused a public relations nightmare for the U.S. Department of Agriculture. The controversy forced Beef...
05-09-2012 Ideas and Innovation
At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program...
12-20-2011 Managing Your Business
Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges...
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
Industry News & OpinionView All
The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All