Closing will occur beginning June 15.
By focusing on training its staff, Chartwells was able to improve the guest experience.
From mobile units to a vegan café, UNT reaches out to customers all over campus.
Dining services has taken a multi-department approach to improving the health of its customers.
Permacuture gardens provide food and community service opportunities for campus.
Aubrey had been interim associate director since May 2011.
K-State's Mary Molt wishes she could eat whatever she wants without consequences.
Mary Molt uses the lessons learned from her mentors as the basis for the time she gives to NACUFS.
On any given day, Mary Molt, Ph.D, R.D., is operator, educator and author.
K-State's Mary Molt focuses on quality and scratch cooking.
Only 3% of customers paid with cash.
"Pink slime" was eliminated two years ago but its close cousin's day is coming.
Diverse menu has revolutionized dining hall.
New retail Mexican concept has increased sales by 64%.
FSD’s 2012 College and University Census reports institutions made an average of nearly $10 million in foodservice revenue in 2010-2011.
Maryland students pushed for extended hours and dining delivered.
Multiple orders being submitted are iPads' biggest problem.
Vegetarian, vegan and gluten-free options will be more prevalent.
Can too many selections scare off customers?