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?
Event brought Princeton Review-ranked colleges together.
At UCLA's Feast dining hall, restaurant-quality Asian meets high-end design.
Renovation will include new seating area and actions stations.
At North Carolina State, QR codes and e-minders are used to alert students to valuable info.
Oxedos truck offers Korean barbeque, grilled cheese and more.
New café features items not found elsewhere on campus.
Local purchasing avoids products with the controversial filler.
A cooperative effort by several departments aids students, faculty and staff in making smart diet choices.