The $1 million renovation, funded by foodservice provider Sodexo, is designed to give the space a casual, restaurant-like feel that lends itself to a hangout space as well as a dining area.
By creating a five-week cycle menu that changes depending on the season, a program funded through Iowa State University was able to increase the usage of Iowa-grown foods in four state school...
From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time...
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients...
A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.
The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
Campus beekeepers at Boise State University and other colleges work to maintain foodservice supply amid concerns of honey bee colony collapse disorder.
