Stu Orefice left his position after 21 years to pursue a consulting job in New York City.
Terry Baker loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.
The online grocery program was designed for the 91% of students living on campus.
Dining Services has begun to charge 25 cents per cup of water, but students who order water with a food purchase will still receive the water for free.
These barbecue recipes show the regionality of this customer favorite.
The new eatery will feature Asian fusion cuisine, a study lounge and two main food stations.
Menu items from four regions help boost morning meals’ sales.
The university also signed a pledge with the Real Food Challenge.
The new kosher deli opened on Monday, featuring menu items such as sandwiches, potato salad, potato knishes and more.
University restaurant also adds outdoor seating, build-your-own-burger program.
Hospitals, B&I and colleges reported increases in lunch participation.
Baker has changed dining services at OSU by developing Choose Orange.
Culinary Services at MSU has injected new life into a two-decades-old concept with a tiered approach.
The Oaks and Carillon Place has added more parking, booster seats and children's pricing to accommodate community members.
Vanderbilt University revamps the classic loaded potato.
UConn has been focusing on eliminating trans fat since August.
Lehigh University's allergy stations provide meal options without gluten, milk, eggs, soy, tree nuts, peanuts, shellfish or wheat.