Segment: Colleges & Universities

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Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

Students were asking us about the potential for more vegan bakery-type options, from breakfast pastries to lunch desserts like cookies and brownies to more decadent desserts during the dinner hour...

The non-commercial sector is a thriving realm for foodservice, according to a new report by Technomic.

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...