Segment: Colleges & Universities

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From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

Local seafood and housemade gnocchi are the stars of this Creole dish.
This bowl features kale, sweet potatoes and beets for a colorful, healthy entrée.

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