Segment: Colleges & Universities

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The old 1960’s, two-line cafeteria layout at the University of Connecticut McMahon Dining Hall is now a distant memory. 

Forty-two percent of operators purchase the majority of their gluten-free products from an outside vendor, according to The Big Picture.

Everyone offers the classic Caesar salad, but these salad variations bring a little more excitement to menus. As part of our ongoing Signature Series, we asked operators to share their favorite salad recipes.

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