According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.
According to Tracey De Jager, resident district manager for Chartwells at Florida Atlantic, Sean has made a difference by developing the Captain Flex mascot campaign and increasing declining balance sales.
According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.
According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million...
The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.
We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the...
While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.
