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.

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

For the first time this year during fall finals week and the week prior, we closed off space within Conversations, one of our residential dining centers, to provide students with an additional study...

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