Segment: Colleges & Universities

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We have something in the dining halls that we call Table Talk, where students can come and talk to dining staff about questions or comments. We give students $25 in dining dollars for participating...

College operators are significantly more likely than other market segments to use social media to connect with their customers, according to The Big Picture data. Seventy-five percent use Facebook,...

We did an event highlighting artisan breads and savory soups. Our bakeshop created a rustic Italian bread, ancient grain bread, oatmeal bread and cornbread. We paired the breads with soups, such as...

Stacy Haney, general manager cafés/Bobcat Essentials, at Ohio University in Athens, managed a major renovation in the Front Room Coffeehouse. In addition, Haney has overseen the opening of a third campus café while continuing to improve the

Food Day is a nationwide celebration and a movement toward more healthy, affordable and sustainable food. We offered students free samples from Purity, Organic, Annie’s Homegrown and Ritual...

Andre Burgess, operations manager for Sodexo at FVSU, says: Justin Gillette, executive chef for Sodexo a tFort Valley State University, has creativity, passion and high energy level have created a great work environment among employees and great communica

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