The Purple Cat will pay to renovate the basement space and pay up to $20,000 for new equipment.
Operators must likely to offer frequent purchase programs to encourage healthy dining.
Virginia Ohanian admires her mother, drinks “a ton” of skim milk and wishes she could be a barefoot water skier.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
UVM President Tom Sullivan stated on Friday that the university foodservice workers won't see a change until further notice.
Vinnie Livoti made this burger less salty.
Whole-wheat flour, nuts and fruits help operators create healthier baked goods.
Ashley Basque's positive attitude and professionalism has made her a success at York Nursing and Rehabilitation Center.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
These seafood recipes have made a splash on non-commercial menus.
Nutrition info No. 1 material provided in employee wellness programs.
Customers receive a discount when dining after 1:30.
This month, Color My Tray promotes vegetable consumption and more.
B&I locations most likely to employ stealth health tactics.
Pirate days, crab soup cook-offs and more are featured in this month's People section.
Visits to the University of Georgia and Cox Communication shows the power of variety.
Click through a Snapshots of all the recipes for the October 2013 issue.