Operators spice up chicken with world flavors, healthy twists on traditional favorites.
As temperatures outdoors heat up, soups chill out.
USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations.
Going self-op inspires new waste management system at Georgia State.
Millennials are dining out less.
Green initiatives at the University of California, Davis.
Thai is still “hot” but other cuisines like African and Malaysian are gaining recognition in our annual menu survey.
Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs.
Students rate taste and flavor of food lower at on-campus dining halls than QSRs.
The variety of cheese being used is growing, as is cheese's overall popularity.
Asian cuisine can no longer be described in general terms, as customers seek more exotic fare.
Southern Oregon university's Michael Brown love of guitars caused him to start building his own.
Catering volume was down dramatically last year, according to respondents, but business is looking up in B&I.
WSU's Gary Coyle believes strongly in the power of being proactive.
In many homes, baking might be a lost art, but at these institutions the full-service bakery is stronger than ever.
Women see more salary change than men.
Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise.
Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run ISU's $13 million newly renovated dining facility, Seasons Marketplace.