Segment: Colleges & Universities

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We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with...

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to...

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

Chefs in lab coats? As part of the Week of Science at the College of New Jersey, in Ewing, Sodexo-managed dining services and the chemistry department joined forces to create the Compounds & Cuisine event. According to Patrice Mendes, general manager

UMass Dining's Ken Toong loves ice wine, wishes he could be a Wall Street banker and doesn't understand ash on food.

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