Segment: Colleges & Universities

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Fruit, by far, is the dessert category that operators expect to grow the most in the next two years (42%).

Three out of 10 operators say they will increase their use of from-scratch cooking in the next two years, according to The Big Picture. Schools are the most likely to expect an increase, at 43%.

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

We created an “On The Spot” recognition program to help us promote our goal of showing employees how valued and important they are to our mission of delivering restaurant-inspired...

Vanderbilt University in Nashville, Tenn., revamps the classic loaded potato with a healthy loaded sweet potato.

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