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Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

Operations

Picadeli is bringing affordable, sustainable salad bar options to the on-site foodservice space

Picadeli salad bars are popping up more and more in the on-site foodservice space. Here’s a look at how the salad bars offer sustainable, affordable products with minimal labor.

From Valentine’s Day dinners to speed dating events, here’s a look at how college dining operations celebrated Valentine’s Day this year.

The National Association of College and Universities Foodservices’ 2030 and Beyond report identified labor as a challenge for the industry moving forward. Here’s a look at what else the report revealed as it pertains to labor.

Young brings 30 years of industry experience to the role.

The National Association of College and University Food Services’ College Dining 2030 and Beyond report took a deep dive into what student employees look for from their employers. Here’s some key takeaways.

IHOP is serving more joy to guests in non-traditional places

With the spring semester underway, several college dining operations have exciting changes in store for diners. From menu refreshes to renovations and even robot delivery, here’s a look at what’s new in college dining in 2024.

The National Association of College and University Food Services College Dining 2030 and Beyond report revealed insights pertaining to the storytelling behind sustainability, the difficulties in balancing cost and sustainable products, and how to integrate CSR initiatives into campus culture.

The foodservice provider is debuting 24 different recipes using farro, quinoa and more.

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