Design now focuses on open kitchen feeling.
Frozen yogurt favorite will open inside student center.
Southern Illinois launches Mi Cocina to satisfy Mexican-craving students.
SGA president working with administration to get perk for University Memorial Center employees
Fifteen-thousand-square-foot building to hold 550 diners while Newcomb Hall is renovated.
Students at seven universities fight back against company's gay marriage stance.
Gretchen Couraud comes to NACUFS with more than 25 years of nonprofit and association management experience.
RISD's Ginnie Dunleavy admires Hillary Clinton and would like to be a coach.
Resolution estimates it would cost $95,000 a year to change the fiscal rule to allow employees to have a free meal.
Training program at University of Richmond prepares hourly workers for management.
Sending food scraps to farm diverts waste in lieu of composting program.
International students report increased fast food consumption; study supports fast food impact as students age.
Award winners honored at NACUFS national conference in Boston.
University of Georgia's J. Michael Floyd hates "helicopter parents" and loves cheesecake.
Market will remain open weekly through end of Conn. growing season.
Marine Stewardship Council certification allows Cornell to serve sustainable seafood.
Customization is king at Sodexo's new burger concept.