Segment: Colleges & Universities

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To encourage wellness, staff are encouraged to divide into teams and walk for wellness. Each team gets a T-shirt and records its distance walking around an indoor track. At the end of the week the...

Barbecue is king, especially in the South, but we have noticed our customers cutting back on pork. So we started offering pulled turkey breast barbecue—along with pulled pork—on...

We offered a meal plan to our students who decided to stay on campus during winter break. The plan was designed to increase revenue and provide additional student services while creating more...

Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.

We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...

Emily Rhum, unit manager at Ball State University in Muncie, Ind., is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept, says Elizabeth Poore, assistant director of oper

For most non-commercial operators, new dining locations are not in the works. Sixty-seven percent of respondents to The Big Picture research say they have no new dining location planned.

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