Millennials and Generation Z are more concerned with clean food sourcing, menu transparency and processed food than most other age groups, making these key areas of focus for non-commercial operators.
01-15-2015 Sponsored Content
Sustainability isn’t a new concept for The University of Massachusetts (UMass), but the university’s dining staff recently realized that “sustainable” doesn’t always mean “local.”
01-02-2015 Sponsored Content
Non-commercial operators who maximize their menus to meet the needs of consumers looking for portability and value, convenience and healthier options will find they can grab a larger share of...
11-21-2014 Sponsored Content
Breakfast and snacking are two of the biggest trends influencing foodservice today—and together, they can spell opportunity for operators.
11-20-2014 Sponsored Content
Taking care of the earth, people and animals is all in day’s work for members of the beef community. They strive to conserve water, soil and air quality, use energy and resources wisely, treat...
11-07-2014 Sponsored Content
When snacks and beverages ring up together at the register, good things happen—transactions grow, the bottom line increases and customers come back.
11-05-2014 Sponsored Content
Morning mealtime for consumers these days means more breakfasts on the run. Busier than ever, people are eating breakfast away from their homes, and they’re looking for variety, value, convenience...
10-30-2014 Sponsored Content
While it’s inevitable consumers’ tastes in food change from year to year—keeping the savviest of foodservice professionals on their toes—there have been other dramatic shifts in the industry over the...
Whether they’re on campus or in the workforce, millennials love beef and think of it as flavorful, celebratory and social, according to research funded by The Beef Checkoff. In comparison, they see...
10-29-2014 Sponsored Content
It’s no secret that branding in foodservice can be a formidable force. Consumers gravitate toward brands they recognize and trust, and, moreover, they associate those familiar brands with high-...
Food trucks may be rolling kitchens, but success isn’t as simple as just starting the engine.
Industry News & OpinionView All
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All