Segment: Colleges & Universities

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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.

Ken Toong's enthusiasm for the industry has made him an infectious and influential presence during his 30-year career. As executive director of auxiliary services at the 28,200-student University of Massachusetts, in Amherst, Toong has built the count

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...

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